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Kung Pao Chicken

Ingredients

  • 1 pound boneless, skinless, chicken breasts or thighs, cut into cubes
  • 5 teaspoons soy sauce, divided
  • 2 teaspoons Chinese rice wine
  • 4 teaspoons cornstarch, divided
  • 2 teaspoon Sichuan peppercorns, divided
  • 8 whole dried red chili
  • 3 scallions, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon peanut oil
  • 1/3 cup unsalted dry-roasted peanuts
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon chicken broth
  • 3 teaspoons sugar
  • 1/2 teaspoon sesame oil

Directions

Prep: 1. Cut chicken. 2. Whisk together 2 teaspoons soy sauce, rice wine, 2 teaspoons cornstarch, and 1 teaspoon pepper corns to make marinade. 3. Marinate chicken for 10 minutes. 4. Slice/ mince: chilies, scallions, garlic and ginger. 5. To make sauce: Whisk together black vinegar, chicken broth, sugar, 3 teaspoons soy sauce, 2 teaspoons cornstarch and sesame oil. Make: 1. Heat peanut oil in a wok on high heat. Once skillet starts smoking, turn stove top off. 2. Add red peppers and peppercorns to pan quickly stirring for 1 minute being careful to not burn dried chilies. 3. Add chicken to pan and turn heat back on to medium high. 4. Once outer layer of chicken is cooked and no longer raw, add ginger and garlic. Cook for an additional 2 minutes, stirring occasionally. 5. Slowly add sauce a tablespoon at a time, making sure chicken is absorbing sauce. 6. Once chicken is done cooking, add green parts of scallions and peanuts. Cook for a minute or two longer. Serve immediately.

Goes great with these recipes

Asian Spinach with Peanuts
Basmati Rice
Hot and Sour Swiss Chard

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