Kung Pao Chicken


Kung Pao Chicken is my favorite Chinese dish mainly because I go nuts for peanuts! The sweetness of the sauce and the crunch of the peanuts are an amazing combination. Once you get your wok good and hot, you can have dinner on the table in 15 minutes. This dish is so quick and easy and is a great go to recipe for the weeknight rotation. As I mentioned in my post about my homemade egg rolls, once you have the key ingredients to make a Chinese food you can make lots of great dishes in your wok! If you like peanuts and a little spice, you will love this dish!

Serves 6

1/4 cup soy sauce 4 tablespoons brown sugar 3 tablespoons minced ginger 1 tablespoon sherry  1 1/2 tablespoon sriracha 2 tablespoon cornstarch mixed with 6 tablespoons water 2 teaspoons rice wine vinegar 2 cloves garlic, minced 2 tablespoons sesame oil

2 packs of chicken tenderloins  1 large red bell pepper, cut into large chunks 

1 large green pepper, cut into large chunks  4 green onions 

1/2 cup salted peanuts Cooked white rice for serving  

1. Mix the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch/water mixture, rice wine vinegar and garlic in a bowl. 2. Heat the Sesame oil over high heat in wok. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet.

3. Add the green and red pepper and green onions and cook for 1 minute, then return the chicken to the skillet. 

4. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together. 

5. Serve over jasmine rice and enjoy! 


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