Kung Pao Chicken
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 376
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 157 milligrams
- Sodium
- 814 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 6 grams
- Total: 25 min
- Active: 25 min
Ingredients
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons minced ginger
1 tablespoon sherry
1 tablespoon sriracha
1 tablespoon cornstarch mixed with 3 tablespoons water
2 teaspoons rice wine vinegar
2 cloves garlic, minced
2 tablespoons peanut oil
8 dried Asian chile peppers, snipped into small pieces
6 boneless, skinless chicken thighs, diced small
2 stalks celery, very finely sliced
1 large red bell pepper, cut into large chunks
1/2 cup unsalted peanuts
Cooked lo mein or chow mein noodles, for serving
2 green onions, sliced
Directions
- 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.
- 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.
- 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.