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Prep Time: Cook Time: Total Time:
Recipe for Kung Pao Chicken
Although Kung Pao Chicken recipes are normally spicy, this one is not. It is subtly spicy, a little sweet and full of salty peanuts.
Ingredients:
2 cloves garlic, minced
(or 2 tsp. pre-minced garlic)
1 tsp. sesame oil
1 tsp. Thai sweet red chili sauce
3 boneless, skinless chicken breasts, cut into 1-inch chunks
1 Tbsp. corn starch
1/4 cup low-sodium soy sauce
1 tsp. rice vinegar
1 tsp. honey
dash hot sauce
1 tsp. sesame oil
1/2 cup scallions, sliced (white and light green parts only)
1/2 cup roasted peanuts
Preparation:
1.Whisk together minced garlic, sesame oil and sweet red chili sauce in a plastic container with a lid.
2.Add chicken chunks, tossing to coat well. Let chicken marinate in the refrigerator for 20 minutes.
3.Meanwhile, dissolve cornstarch in soy sauce in a small bowl. Whisk in rice vinegar and honey. Taste and season with hot sauce, adjusting to your level of desired spiciness.
4.Heat sesame oil in a wok or large skillet over medium-high heat.
5.Add chicken (discard marinade) and stir fry until chicken is browned on all sides.
6.Stir soy sauce mixture, then add to the wok. Stir-fry another minute.
7.Add scallions and peanuts. Stir fry 1 minute or until the sauce boils and thickens.
Serve warm over rice.
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Kung Pao Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Recipe for Kung Pao Chicken
Although Kung Pao Chicken recipes are normally spicy, this one is not. It is subtly spicy, a little sweet and full of salty peanuts.
Ingredients:
2 cloves garlic, minced
(or 2 tsp. pre-minced garlic)
1 tsp. sesame oil
1 tsp. Thai sweet red chili sauce
3 boneless, skinless chicken breasts, cut into 1-inch chunks
1 Tbsp. corn starch
1/4 cup low-sodium soy sauce
1 tsp. rice vinegar
1 tsp. honey
dash hot sauce
1 tsp. sesame oil
1/2 cup scallions, sliced (white and light green parts only)
1/2 cup roasted peanuts
Preparation:
1.Whisk together minced garlic, sesame oil and sweet red chili sauce in a plastic container with a lid.
2.Add chicken chunks, tossing to coat well. Let chicken marinate in the refrigerator for 20 minutes.
3.Meanwhile, dissolve cornstarch in soy sauce in a small bowl. Whisk in rice vinegar and honey. Taste and season with hot sauce, adjusting to your level of desired spiciness.
4.Heat sesame oil in a wok or large skillet over medium-high heat.
5.Add chicken (discard marinade) and stir fry until chicken is browned on all sides.
6.Stir soy sauce mixture, then add to the wok. Stir-fry another minute.
7.Add scallions and peanuts. Stir fry 1 minute or until the sauce boils and thickens.
Serve warm over rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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