Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 1/2 pounds boneless skinless chicken breasts (, cut into small pieces); 3 Tablespoons olive oil; 1 teaspoon crushed red pepper flakes ((or more to increase spiciness)); 1/2 cup dry roasted peanuts; 1 teaspoon freshly grated ginger; 2 green onions (chopped); 1 red bell pepper (, chopped); 6 whole dried Szechuan Peppers (, optional); 1 Tablespoon rice vinegar; 1/4 teaspoon granulated sugar; 1 teaspoon low-sodium soy sauce; 1 large egg white; 1 teaspoon cornstarch; 2 teaspoon cornstarch; 1/2 cup low-sodium chicken broth; 2 teaspoon chili paste with garlic ((or use sriracha hot sauce mixed a little minced garlic)); 1/4 cup low-sodium soy sauce; 2 Tablespoon rice vinegar; 3 teaspoons granulated sugar; 2 teaspoon red wine vinegar; 2 teaspoon sesame oil; 3-4 cups hot cooked rice (, for serving)

Instructions

Prep:10minCook:25min

A copycat version of my favorite take-out dish, this Kung Pao Chicken recipe includes stir-fried chicken, peanuts, and green onion in a delicious sweet and spicy kung pao sauce, served over hot cooked rice.

Updated at: Fri, 13 Dec 2024 22:18:14 GMT