halfbakedharvest4.4
Kung Pao Chicken
This classic asian dish is so flavorful, so delicious. Plus, you know, its got veggies and hot peppers to keep those colds away!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●measuring cup
- ●skillet
📝 Preparation Steps
1
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.
rice wine1 tablespoonpeanut oil2 tablespoonssoy sauce1 tablespooncup soy sauce3/4cornstarch1 tablespoon
2
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.
cornstarch1 tablespooncorn starch1 tablespoonsoy sauce1 tablespooncup soy sauce3/4garlic (minced)2 clovesfresh ginger (minced)1 teaspoon
3
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.
peanut oil2 tablespoons
4
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.
5
Serve with steamed white rice.
Nutrition Facts
calories
221 kcal
fat Content
13 g
serving Size
4 g
fiber Content
1 g
sugar Content
14 g
sodium Content
697 mg
protein Content
23 g
cholesterol Content
47 mg
carbohydrate Content
22 g
saturated Fat Content
2 g
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