Kung Pao Chicken
Submitted by: Lee

Edit Recipe! Ingredients

---

1.5 lbs boneless chicken breasts cut into pieces
3 TB Olive Oil
1 tsp crush red pepper flakes (or more)
1/2 cups dry roasted peanuts
1 tsp freshly grated ginger
2 green onions chopped
1 red bell pepper
6 whole dried Szechuan peppers

Marinade
------------------------------------
1 TB rice vinegar
1/4 tsp sugar
1 tsp soy sauce
1 large egg white
1 tsp cornstarch

Sauce
------------------------------------
2 tsp cornstarch
1/2 cup low sodium chicken broth
2 tsp chili paste with garlic (or siracha sauce with mint garlic)
1/4 cup low sodium soy sauce
2 TB rice vinegar
3 tsp sugar
2 tsp red wine vinegar
2 tsp sesame oil
3-4 cups hot cooked rice



Directions

---

1) In two bowls, make the chicken marinade and the sauce. Set sauce aside, add marinade to the chicken and set aside as well.

2) Add 1 TB oil to wok or frying pan and heat to medium.

3) Add red pepper flakes and peanuts and stir fry until peanuts are golden (2 minutes). Remove peanuts and pepper flakes and add to bowl.

4) Add another TB oil to pan and bring to medium high. Use a slotted spoon to add half of the chicken to the pan. Cook chicken for 1-2 minutes each side. Flipping once until golden. Doesn't have to be all the way cooked.

5) Remove chicken and to bowl with peanuts. Repeat the same with remaining chicken. Then return all chicken and peanuts to the pan.

6) Add dried chiles, ginger, bell peppers, other vegetables, and green onion. Stir fry for 2 minutes.

7) Add sauce. Add szechuan peppers here to but remove when you are done. Stir and cook for a few more minutes. Until chicken is fully cooked and sauce thickens.

8) Serve over rice



Comments

---

From https://tastesbetterfromscratch.com