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Recipe courtesy of Ree Drummond

Kung Pao Chicken

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

Directions

  1. Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
  2. Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
  3. Serve over noodles and garnish with sliced green onions.

Cook’s Note

If the sauce becomes too thick, you can loosen it with a little water.

17m Easy 99%
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22m Easy 96%
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