| Course | Main Dish |
|---|---|
| Cuisines | Chinese |
| Cooking Methods | Stir-frying |
| Diets | Gluten Free, Low Carb |
| Main categories | Ethnic Authentic, Everyday Food |
| Main Ingredient | Poultry, Vegetables |
Kung Pao Chicken
Serves: 10 people
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.
Recipe by:
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Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
Cooking Tools Required
Cutting board, Gluten Free, Low Carb, Measuring cups and spoons, Saute pan, Sharp knifes, Skillet, Spatula, Top Stove, WokIngredients
- 3 pounds chicken thighs boneless skinless, diced
Marinade for chicken:
- 4 tablespoons soy sauce
- 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
- 4 tablespoons cornstarch
- 2 tablespoons peanut oil divided
Stir Fry
- 4 tablespoons fresh ginger finely chopped
- 8 cloves garlic finely chopped
- 1 cup onion 1/2 inch dice
- 1 cup green bell peppers 1/2 inch dice
- 1 cup red bell pepper 1/2 inch dice
- 1 cup celery 1/2 inch dice
- 1/2 cup green onions cut into 1/2 inch lengths
- 4 tablespoons soy sauce
- 4 tablespoons chili-garlic sauce or Sriracha
- 1 cup dry roasted peanuts
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.
Reheating Instructions
Heat in microwave, covered, on full power.
Nutrition
Calories: 465kcal | Carbohydrates: 14g | Protein: 28g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 1357mg | Potassium: 550mg | Fiber: 3g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 2mg
Kung Pao Chicken
$30.00 cooking fee
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