Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 1 tablespoon stir-fry sauce (i.e. Soy Vey); 1 teaspoon chili paste (*preferably with garlic); 1 pinch salt; 1 pinch pepper; 3 -5 drops sesame oil; 1 tablespoon sherry wine; 1 teaspoon rice wine vinegar; ¼ teaspoon grated fresh ginger; 1 tablespoon sugar; 1 tablespoon water; 1 garlic clove, crushed; peanut oil or canola oil; ½ cup roasted peanuts; 10 dried red chili peppers; 1 large garlic clove, smashed; 1 ½ cups diced chicken (thigh meat - 4 thighs should be enough); 1 ½ cups diced carrots; 1 ½ cups diced celery; 1 tablespoon cornstarch, slurry made with

Servings: persons

2 tablespoons soy sauce
1 tablespoon stir-fry sauce (i.e. Soy Vey)
1 teaspoon chili paste (*preferably with garlic)
1 pinch salt
1 pinch pepper
3 -5 drops sesame oil
1 tablespoon sherry wine
1 teaspoon rice wine vinegar
¼ teaspoon grated fresh ginger
1 tablespoon sugar
1 tablespoon water
1 garlic clove, crushed
peanut oil or canola oil
½ cup roasted peanuts
10 dried red chili peppers
1 large garlic clove, smashed
1 ½ cups diced chicken (thigh meat - 4 thighs should be enough)
1 ½ cups diced carrots
1 ½ cups diced celery
1 tablespoon cornstarch, slurry made with

1
Marinate chicken in a small amount of soy, sherry, ginger, sesame oil, s/p.
2
Combine sauce ingredients.
3
Stir-fry peanuts; remove.
4
Stir-fry dried chili peppers; remove.
5
Stir-fry smashed garlic until browned; remove.
6
Stir-fry chicken; add 1 TBS of sauce mixture, stir-fry a few more seconds and remove.
7
Stir-fry carrots and celery for 2 minutes; add 1 TBS of sauce mixture, cover and cook for 1 minute.
8
Remove cover and return chicken, peanuts, and dried red chili peppers to wok.
9
Add remaining sauce mixture and combine all ingredients.
10
Thicken sauce with cornstarch slurry so that all ingredients are well coated (there should be very little sauce remaining in bottom of wok).
11
Serve immediately.

1159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1 tablespoon stir-fry sauce (i.e. Soy Vey), 1 teaspoon chili paste (*preferably with garlic), 1 pinch salt, and more.

Yes, Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken

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