Kung Pao Chicken
Kung Pao Chicken is full of flavor making your taste buds dance. This No Take out Take out is ready in less than 20 minutes from start to finish!
Servings: 4 Servings
Calories: 256kcal
Ingredients
Marinade
- 1 Pound Chicken Breast (skinless, boneless) or chicken thighs
- 2 Teaspoons Cornstarch
- 1 Tablespoon Light Soy Sauce
Sauce
- 2 Tablespoons Rice vinegar Or dry Sherry
- 2 Tablespoons Oyster sauce
- 1 Teaspoon Sesame oil
- 3 Teaspoons Sugar Add 2 additional teaspoons if you want it sweeter
- 1 Teaspoon Crushed Red pepper flakes or Sichuan pepper
Stir Fry
- 1 Tablespoon Peanut oil
- ½ Tablespoon Ginger Minced, grated, or chopped
- 2 Garlic Cloves Minced, grated, or chopped
- ¼ Cup Peanuts Dry Roasted or unsalted peanuts
- 3 Scallions
- 8 Dried red Chilies Optional - use if you want it spicy
Instructions
Marinade
- Cut the chicken into bite-size pieces and place in a medium size bowl.
- Toss the chicken in the cornstarch.
- Add the Soy Sauce. Stir gently to coat the chicken.Let stand at room temperature for at least 10 minutes. (no more than 20 minutes)
Sauce and Preparation of scallions, garlic, ginger, and peanuts
- While the chicken marinates, mix together the sauce.In a bowl combine the rice vinegar, oyster sauce, sesame oil, sugar, and pepper flakes. Stir until the sugar dissolves.
- Chop the Scallions.
- Measure and chop the peanuts
- Chop or mince the garlic and ginger
Start the Stir Fry
- Heat a wok or large pan over high heat until a bead of water sizzles and evaporates on contact. Add the Peanut oil and swirl to coat the pan.
- Add the chilies (if using) and stir-fry for about 30 seconds.
- Stir-Fry the chilies until they begin to darken and the oil is slightly fragrant.
- Add the chicken and stir fry until no longer pink - 2 to 3 minutes
- Add the garlic and ginger to the chicken. Continue to cook and frequently stir to make sure the chicken doesn't stick. Cook until the chicken is completely cooked through
- Add half of the scallions. Stir-fry for about 30 seconds
- Pour in the sauce and mix to coat the chicken
- Stir in the peanuts and cook for additional 1 to 2 minutes
- Transfer the chicken to a serving plate.
- Sprinkle the other half of the scallions on top
- Serve over rice or cauliflower rice and Enjoy!!!!
Nutrition
Calories: 256kcal | Carbohydrates: 9g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 642mg | Potassium: 550mg | Fiber: 2g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg