Kung Pao Chicken

Total Time:
25 min
15 min
10 min

4 servings

  • 1 tablespoon plus 2 teaspoons soy sauce
  • 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry
  • 3 1/2 teaspoons cornstarch
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks
  • 1 tablespoon sugar
  • 1 1/2 teaspoons Asian chili oil or sesame oil
  • 3 tablespoons peanut oil
  • 3 cloves garlic, thinly sliced
  • 1 1 1/2 -inch piece ginger, peeled and thinly sliced
  • 2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)
  • 4 cups precut stir-fry vegetables
  • 1/2 cup cocktail peanuts
  • Cooked rice, for serving (optional)
  • Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl. Add the chicken and toss; cover and refrigerate until ready to use.

  • Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.

  • Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to a plate.

  • Heat the remaining 1 tablespoon peanut oil in the skillet. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds. Serve over rice and top with the scallion greens.

  • Per serving: Calories 473; Fat 25 g (Saturated 5 g); Cholesterol 82 mg; Sodium 488 mg; Carbohydrate 20 g; Fiber 5 g; Protein 41 g

  • Photograph by Christopher Testani

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