Kung Pao Chicken
$0.00 Cooking Fee
Serving Size: 5-6 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Place the diced chicken in a medium bowl.
- Add the marinade ingredients and mix thoroughly.
- Let chicken marinate at room temperature for 15 minutes.
- Heat a large sauté pan or wok over high heat
- Add 1 tablespoon of the oil.
- Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
- To the same pan add the remaining 1 tablespoon oil.
- Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
- Add all the vegetables to the pan and stir-fry for a minute or two.
- Add the cooked reserved chicken, mixing well to combine.
- Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
- Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
- Remove from heat and stir in peanuts.
Cook Times
Ingredients
Ingredients
- 3 pound boneless skinless chicken thigh diced
Marinade for chicken:
- 2 tablespoon soy sauce
- 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
- 4 tablespoon corn starch
- 2 tablespoon avocado oil divided
Stir Fry
- 3 tablespoon fresh ginger finely chopped
- 8 clove garlic finely chopped
- 1 cup onion 1/2 inch dice
- 1 cup green bell pepper 1/2 inch dice
- 1 cup red bell pepper 1/2 inch dice
- 1 cup celery 1/2 inch dice
- 1/2 cup green onion cut into 1/2 inch lengths
- 1 tablespoon soy sauce more or less to taste, or dietary restriction
- 1 tablespoon chili-garlic sauce or Sriracha, more or less to taste
- 1 cup roasted peanuts
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, WokReheating/Serving Instructions
Heat in microwave, covered, on full power.
Nutrition
Calories: 313kcal | Carbohydrates: 11g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 581mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 2mg
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