Kung Pao Chicken

Author: Veena Azmanov

Prep Time: 5

Cook Time: 10

Marinate: 30

Total Time: 45

Calories: 21

Adjust Servings Here: 4 servings

Description

Kung Pao chicken is a famous Chinese dish made with chicken, peanuts, spicy red chilis, and a sweet kung pao sauce. This stir-fry comes together in less than 15 minutes and is better than any take-away.

Ingredients

1 lb (500 g) Chicken cut into bite-size pieces
8 pieces Chinese bok choy Cut the bok choy in half - stalks and leaves separate
2 tbsp (30 ml) Cooking oil canola, sunflower, or grapeseed
1 med Onion sliced
2 large Garlic cloves minced
2 inch Fresh ginger minced
3 dried Red chilies spicy, chopped
10 Cashewnuts or peanuts
½ tsp Salt if necessary
¼ cups Fresh cilantro for garnish

Marinade

¼ tsp Kosher salt
¼ tsp Black pepper
2 tbsp (30 ml) Rice wine vinegar or cider vinegar
¼ cups (60 ml) Light soy sauce

Sauce

¼ cup (60 ml) Rice wine vinegar or cider vinegar
¼ cups (60 ml) Dark soy sauce
2 tbsp (30 ml) Hoisin sauce
1 tsp Sesame oil
2 tbsp Sugar
½ tsp Scheuan peppercorns crushed
2 tbsp (16 g) Cornstarch

Instructions

Marinate chicken - Cut the chicken into bite-size pieces. Season with salt and pepper. Add the vinegar and soy sauce. Cover and leave to marinate for 30 mins to an hour.
Pro tip - Use less salt in your seasoning because some of the premade sauces have salt added to them.
1 lb Chicken, ¼ tsp Black pepper, 2 tbsp Rice wine vinegar, ¼ cups Light soy sauce, ½ tsp Salt
Sauce - In a small bowl, combine all the sauce ingredients - set aside.
Pro tip - The cornstarch tends to settle at the bottom so make sure to stir it before adding it to the pan.
¼ cup Rice wine vinegar, ¼ cups Dark soy sauce, 2 tbsp Hoisin sauce, 1 tsp Sesame oil, 2 tbsp Sugar, ½ tsp Scheuan peppercorns, 2 tbsp Cornstarch, ¼ tsp Kosher salt
Saute - In a wok or cast-iron skillet, heat the oil. Add sliced onions, and saute for a minute. Then, add the ginger, garlic, and dry chilies - saute for 30 seconds.
2 tbsp Cooking oil, 1 med Onion, 2 large Garlic cloves, 2 inch Fresh ginger, 3 dried Red chilies
Chicken - Add the chicken and stir-fry on high for 2 minutes. Then, add the stalks of the bok choy and saute for two minutes more.
Pro tip - The stalks take longer to cook than the leaves so we add them first.
8 pieces Chinese bok choy
Combine - Then, add the prepared sauce and stir-fry for another minute. Next, add the bok choy leaves and stir-fry some more. Sprinkle the nuts and stir a minute more.
10 Cashewnuts
Taste and adjust seasoning. Garnish with chopped cilantro.
¼ cups Fresh cilantro

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you