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Kung Pao Chicken

Authoradmin
DifficultyBeginner

Forget the take-out, you can have this favorite Chinese dish ready in under 30 minutes in the comfort of your own home.

Forget the Chinese take-out. You can make the most delicious Kung Pao Chicken at home! MarlaMeridith.com #recipe
Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins
 '--for the sauce
 1/4 cup regular soy sauce (not low sodium) or gluten-free tamari
 2 tbsp dark brown sugar
 2 tbsp minced fresh ginger
 1 tbsp sherry vinegar
 1 tbsp sriracha
 1 tbsp cornstarch mixed with 3 tbsp water
 1 tbsp rice wine vinegar
for the sauté
 2 tbsp peanut oil or canola oil
 1/2 cup finely chopped red onion
 2 cloves garlic, minced
 1 1/2 lbs boneless chicken breast or tenders
 2 stalks celery, finely sliced
 1 red bell pepper, cut into bite sized pieces
 1 green bell pepper, cut into bite sized pieces
 1/2 cup unsalted peanuts
 3 green onions, thinly sliced
 red pepper flakes, to taste
 cooked white or brown rice, for serving
1

Cook the rice to package directions.

2

In a bowl, whisk together the sauce ingredients.

3

In a 12 inch cast iron skillet heat the oil over medium high heat. Add the chicken and cook for a few minutes on each side until it's cooked through, total time will be about 8-10 minutes. Remove the chicken from the pan and place on a plate.

4

In the same pan (do not clean) sauté the onion for 3 minutes over medium heat. Add the garlic and cook another 2 minutes. Add the celery and peppers. Sauté for 5 minutes, stirring frequently.

5

Add the chicken back into the pan. Stir in the sauce. Heat for a few minutes until hot, mix in the peanuts at the end. Season to taste.

6

Serve over rice and top with sliced green onion.

Ingredients

 '--for the sauce
 1/4 cup regular soy sauce (not low sodium) or gluten-free tamari
 2 tbsp dark brown sugar
 2 tbsp minced fresh ginger
 1 tbsp sherry vinegar
 1 tbsp sriracha
 1 tbsp cornstarch mixed with 3 tbsp water
 1 tbsp rice wine vinegar
for the sauté
 2 tbsp peanut oil or canola oil
 1/2 cup finely chopped red onion
 2 cloves garlic, minced
 1 1/2 lbs boneless chicken breast or tenders
 2 stalks celery, finely sliced
 1 red bell pepper, cut into bite sized pieces
 1 green bell pepper, cut into bite sized pieces
 1/2 cup unsalted peanuts
 3 green onions, thinly sliced
 red pepper flakes, to taste
 cooked white or brown rice, for serving

Directions

1

Cook the rice to package directions.

2

In a bowl, whisk together the sauce ingredients.

3

In a 12 inch cast iron skillet heat the oil over medium high heat. Add the chicken and cook for a few minutes on each side until it's cooked through, total time will be about 8-10 minutes. Remove the chicken from the pan and place on a plate.

4

In the same pan (do not clean) sauté the onion for 3 minutes over medium heat. Add the garlic and cook another 2 minutes. Add the celery and peppers. Sauté for 5 minutes, stirring frequently.

5

Add the chicken back into the pan. Stir in the sauce. Heat for a few minutes until hot, mix in the peanuts at the end. Season to taste.

6

Serve over rice and top with sliced green onion.

Kung Pao Chicken

~ Marla Meridith

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