Easy Kung Pao Chicken
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 8
This delicious recipe has the perfect combination of salty, sweet, and spicy flavors. Yum!
Total Time: 20 minutes
Servings: 8
This delicious recipe has the perfect combination of salty, sweet, and spicy flavors. Yum!
Ingredients:
For the Chicken:
28 Oz. boneless/skinless chicken breast cut into 1" cubes
1 tablespoon dry sherry
1 tablespoon light soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch
For the Sauce:
1/2 cup low-sodium chicken stock
5 tablespoons light soy sauce
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
2 teaspoon dark soy sauce
2 teaspoons hoisin sauce
2 tablespoons sugar*
1 teaspoon cornstarch
For the Stir Fry:
4 tablespoons cooking oil, divided
1 1/2 tablespoons garlic (4 to 6 cloves)
1 tablespoon ginger
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
8 to 10 dried chilies cut into ½" pieces (adjust to taste)
1 tablespoon Sichuan peppercorns, lightly toasted and ground**
4 green onion stems cut into 1" pieces
1/2 cup roasted/unsalted peanuts
2 teaspoons sesame oil, optional
For the Chicken:
28 Oz. boneless/skinless chicken breast cut into 1" cubes
1 tablespoon dry sherry
1 tablespoon light soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch
For the Sauce:
1/2 cup low-sodium chicken stock
5 tablespoons light soy sauce
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
2 teaspoon dark soy sauce
2 teaspoons hoisin sauce
2 tablespoons sugar*
1 teaspoon cornstarch
For the Stir Fry:
4 tablespoons cooking oil, divided
1 1/2 tablespoons garlic (4 to 6 cloves)
1 tablespoon ginger
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
8 to 10 dried chilies cut into ½" pieces (adjust to taste)
1 tablespoon Sichuan peppercorns, lightly toasted and ground**
4 green onion stems cut into 1" pieces
1/2 cup roasted/unsalted peanuts
2 teaspoons sesame oil, optional
Directions:
Combine all ingredients for the chicken in a shallow bowl, then cover and marinate for 10 minutes (if time allows).
Whisk sauce ingredients together until sugar* dissolves, then set aside.
Heat a large skillet, pan, or wok over high heat, then add 2 tablespoons of cooking oil, allow to heat up, then add the marinated chicken.
Fry chicken for 3 to 4 minutes while occasionally stirring, until edges are browned, then remove from heat and set aside.
Add the remaining cooking oil to the same pan/wok, then stir in garlic, ginger, chili diced peppers, and Sichuan peppercorns and stir fry for 1 minute.
Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
Once it begins to thicken slightly, add the chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and the sauce has thickened, (cook for about 2 minutes).
Stir in green onions, peanuts, and sesame oil, then toss well and continue to cook for another 2 minutes to infuse all of the flavors together.
Serve immediately with steamed or fried rice! Enjoy!
*The kung pao sauce is not sweet, start with 1 teaspoon of sugar if you are hesitant, or omit the sugar completely.
**If you are sensitive to spice or you like a mild sauce, start with 1 teaspoon of ground Sichuan peppercorns. then adjust and add more to make it suitable to your taste.
Combine all ingredients for the chicken in a shallow bowl, then cover and marinate for 10 minutes (if time allows).
Whisk sauce ingredients together until sugar* dissolves, then set aside.
Heat a large skillet, pan, or wok over high heat, then add 2 tablespoons of cooking oil, allow to heat up, then add the marinated chicken.
Fry chicken for 3 to 4 minutes while occasionally stirring, until edges are browned, then remove from heat and set aside.
Add the remaining cooking oil to the same pan/wok, then stir in garlic, ginger, chili diced peppers, and Sichuan peppercorns and stir fry for 1 minute.
Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
Once it begins to thicken slightly, add the chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and the sauce has thickened, (cook for about 2 minutes).
Stir in green onions, peanuts, and sesame oil, then toss well and continue to cook for another 2 minutes to infuse all of the flavors together.
Serve immediately with steamed or fried rice! Enjoy!
*The kung pao sauce is not sweet, start with 1 teaspoon of sugar if you are hesitant, or omit the sugar completely.
**If you are sensitive to spice or you like a mild sauce, start with 1 teaspoon of ground Sichuan peppercorns. then adjust and add more to make it suitable to your taste.
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