Kung Pao Chicken
Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Total Time: 25 minutes
Servings: 4
Ingredients:
2 Tbsp low-sodium soy sauce, divided, then more to taste
1 Tbsp mirin
3 tsp cornstarch, divided
1 1/4 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
1 1/2 Tbsp Chinese black vinegar
1 Tbsp hoisin sauce
1 1/2 tsp toasted sesame oil
2 Tbsp water or low-sodium chicken broth, or a little more if needed
1 Tbsp honey
2 Tbsp light olive oil or vegetable oil
10 dried red oriental chilies, halved and seeded (or 1/2 tsp red pepper flakes)*
4 green onions, chopped, white and green portions separated
3 garlic cloves, minced (1 Tbsp)
2 tsp peeled and minced fresh ginger
1/3 cup unsalted dry roasted peanuts, roughly chopped (optional)
2 Tbsp low-sodium soy sauce, divided, then more to taste
1 Tbsp mirin
3 tsp cornstarch, divided
1 1/4 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
1 1/2 Tbsp Chinese black vinegar
1 Tbsp hoisin sauce
1 1/2 tsp toasted sesame oil
2 Tbsp water or low-sodium chicken broth, or a little more if needed
1 Tbsp honey
2 Tbsp light olive oil or vegetable oil
10 dried red oriental chilies, halved and seeded (or 1/2 tsp red pepper flakes)*
4 green onions, chopped, white and green portions separated
3 garlic cloves, minced (1 Tbsp)
2 tsp peeled and minced fresh ginger
1/3 cup unsalted dry roasted peanuts, roughly chopped (optional)
Directions:
Whisk together 1 Tbsp soy sauce and mirin with 1 1/2 tsp cornstarch.
Add chicken and let rest 10 minutes at room temperature.
In a small mixing bowl stir together remaining 1 Tbsp soy sauce with remaining 1 1/2 tsp cornstarch.
Add vinegar, hoisin sauce, sesame oil, water or broth, honey and whisk to blend well. Set aside.
Heat oil in a 12" skillet over medium-high heat.
Move chicken to one side of the pan, add red chilies, white portion of green onions, garlic and saute 1 minute.
Pour in sauce and cook and toss until thickened, about 1 minute.
Toss in green portion of green onions and (optional) peanuts.
Serve warm over rice or noodles. Enjoy!
Whisk together 1 Tbsp soy sauce and mirin with 1 1/2 tsp cornstarch.
Add chicken and let rest 10 minutes at room temperature.
In a small mixing bowl stir together remaining 1 Tbsp soy sauce with remaining 1 1/2 tsp cornstarch.
Add vinegar, hoisin sauce, sesame oil, water or broth, honey and whisk to blend well. Set aside.
Heat oil in a 12" skillet over medium-high heat.
Move chicken to one side of the pan, add red chilies, white portion of green onions, garlic and saute 1 minute.
Pour in sauce and cook and toss until thickened, about 1 minute.
Toss in green portion of green onions and (optional) peanuts.
Serve warm over rice or noodles. Enjoy!
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