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Ka Poooow!
That’s your face, planting into this Kung Pao chicken!
I know, here I go again with the Asian food. What can I say, it’s so flavorful, so delicious. Plus, you know, its got vegetables and hot peppers to keep those colds away!
So a few things:
1. Why the heck has it been so cold here! I mean I hear some of you guys have been getting like 65 degree days! What the heck?!? Share some of the warmth and send it over to Colorado! I mean -18, that’s just not livable! Or likable.
2. So today it was sunny for like the first time in three days! I was jumping for joy, until I went to take pictures and suddenly a giant cloud formed. And did not go away, till like 4:15…….when the sun was setting. Clouds you are evil! Don’t you know I am a very important (not) food blogger who needs ample light for her photos?
3. So about these photo’s. What do you think? Do they make you want to grab a fork and dig in? Or if your cool, pick up those chopsticks? Or maybe it makes you want to learn how to properly use chopsticks? For me, chopsticks are a great idea that unfortunately, I execute very poorly! Seriously, how do you go about eating rice with those cute little sticks?
I am so lame.
Anyway, Kung Pao Chicken recipe! It’s pretty fun to say right? I feel like I should be doing a ninja kick while saying it or something!
This one’s a crowd pleaser! Everyone who has tried this, which is adding up rather fast, has declared it better than take out! Picky eaters included (minus “what’s this red stuff”). Leftovers are awesome too. Just ask the two kids (whose names I don’t know) that I have been feeding lately when they return with my little brother after a day of riding. Their plates were licked clean. Literally, they did the work for the dishwasher!
Kung Pao Chicken
Ingredients
- Marinade:
- 1 tablespoon rice wine
- 1 tablespoon peanut oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 pound boneless, skinless chicken breast, diced into bit size pieces
- Sauce:
- 1/4 cup low sodium chicken broth
- 1 tablespoon corn starch
- 3/4 cup soy sauce
- 1/2 cup dry cooking sherry
- 1/4 cup hoisin sauce
- 3 teaspoon sambal oelek, red chili paste
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons peanut oil
- 2 red bell peppers, julienned
- 2 inch green onion, cut the white part into 1/2 - pieces, julienne the green parts
- 1/4 cup roasted peanuts or cashews
Instructions
- In a glass measuring cup or small bowl combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Whisk until the cornstarch is completely dissolved. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- In a medium bowl or glass measuring cup, combine the chicken broth and cornstarch and whisk until the corn starch in completely dissolved. Add in the soy sauce, sherry, hoisin sauce, sambal olek (red chili paste), sugar, garlic and ginger. Set aside.
- Over high heat, in a large skillet, bring the peanut oil to almost smoking temperature. Stir-fry the red bell pepper and the white part of the green onions for 3-6 minutes. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed. Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.
- Add the sauce and bring to a boil. Add the peanuts. Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes. Transfer to a serving plate and garnish with julienne green onions.
- Serve with steamed white rice.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Take that Thursday! Ka Pow!
I did this recipe and turned out pretty good.
Hi Tuira,
I appreciate you trying this recipe and taking the time to comment, I’m so glad it was enjoyed!
This dish was delicious! Husband said to add to to our menu rotation! Thank you so much for sharing your talent with everyone!
Hey Fernanda,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely. Have a great Thursday!
I made this last night for dinner. It was very tasty. I would make this again.
Hey Kelly,
Happy Friday! Thanks a lot for trying this recipe and your comment, so glad it was enjoyed!☃️
When do you add the red pepper and white green onions back to the mix?
Hi Pamela. I added the peppers and onions back when I added the sauce to the chicken. The result was very good.
I know I am late to the game on this one. I was just perusing your recipes to come up with something new for dinner. This sounded good so I gave it a try. I feel like 3/4 of a cup of soya sauce is not correct. This was waaaaay too salty and I am a salt fiend! I used light soya sauce too. Perhaps it was just the brand.
Sadly, I won’t be making this again. However, I know you have so many other delicious recipes to try. I’ll keep experimenting. You win some, you lose some! And that’s ok
Hi there,
Thanks for making this recipe and sharing your feedback, so sorry to hear it was salty for you!! Tamari or coconut aminos would be less salty options to use in the future! I hope this helps! xT