KUNG PAO CHICKEN

KUNG PAO CHICKEN
KUNG PAO CHICKEN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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.

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