Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers And Peanuts) Recipe Recipe

Name: Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers And Peanuts) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds; skinless chicken thighs, cut into 3/4-inch chunks (see note); 1/2 teaspoon kosher salt; 1/4 teaspoon ground white pepper; 1 teapsoon dark soy sauce; 1 teaspoon Shaoxing wine (see note); 1/2 teaspoon sugar; 1/2 teaspoon roasted sesame oil; 1/2 teaspoon cornstarch; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon distilled white vinegar; 2 tablespoons homemade or store-bought low-sodium chicken stock; 1 tablespoon sugar; 1 teaspoon roasted sesame oil; 2 teaspoons cornstarch; 3 tablespoons vegetable, peanut, or canola oil, divided; 1 large red bell pepper, cut into 3/4-inch dice; 1 large green bell pepper, cut into 3/4-inch dice; 2 stalks celery, cut into 3/4-inch dice; 1/2 cup roasted peanuts; 2 teaspoons minced fresh garlic (about 2 medium cloves); 2 teaspoons minced fresh ginger; 1 scallion, white and light green parts only, finely minced; 8 small dried red Chinese or Arbol chilies (see note)

Servings: persons

1 1/2 pounds
skinless chicken thighs, cut into 3/4-inch chunks (see note)
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 teapsoon dark soy sauce
1 teaspoon Shaoxing wine (see note)
1/2 teaspoon sugar
1/2 teaspoon roasted sesame oil
1/2 teaspoon cornstarch
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon distilled white vinegar
2 tablespoons homemade or store-bought low-sodium chicken stock
1 tablespoon sugar
1 teaspoon roasted sesame oil
2 teaspoons cornstarch
3 tablespoons vegetable, peanut, or canola oil, divided
1 large red bell pepper, cut into 3/4-inch dice
1 large green bell pepper, cut into 3/4-inch dice
2 stalks celery, cut into 3/4-inch dice
1/2 cup roasted peanuts
2 teaspoons minced fresh garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger
1 scallion, white and light green parts only, finely minced
8 small dried red Chinese or Arbol chilies (see note)

1
Combine chicken, salt, pepper, soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and toss to coat. Set aside for 20 minutes.
2
Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame oil, and cornstarch in a small bowl and whisk together until homogenous. Set aside.
3
Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.
4
Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.
5
Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chilies and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.

305

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 25 ingredients. The key ingredients include: 1 1/2 pounds, skinless chicken thighs, cut into 3/4-inch chunks (see note), 1/2 teaspoon kosher salt, 1/4 teaspoon ground white pepper, and more.

Yes, Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers And Peanuts) Recipe 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.

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers And Peanuts) Recipe

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