Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Kung Pao Chicken

Recipe byslavigne
Notes: 

Yield: Serves 4

Prep Time: 30 minutes

Cook Time: 20 minutes

print
Ingredients: 

Ingredients
For the chicken and sauce:

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/4 cup tamari or soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon cornstarch
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white or black pepper
1 tablespoon Chinese black or rice vinegar
1 tablespoon granulated sugar
1 tablespoon sambal oelek or chile-garlic paste

For the stir-fry:

3 tablespoons vegetable oil, divided
2 medium bell peppers, large dice
2 medium celery stalks, thinly sliced on a slight diagonal
Kosher salt
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
1/2 cup roasted peanuts
2 medium scallions, thinly sliced (optional)
Steamed rice, for serving (optional)


  1. Marinate the chicken. Place the chicken in a medium bowl. Place the tamari or soy sauce, wine or sherry, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons of the mixture over the chicken and toss to combine; set the chicken aside.

  2. Make the sauce. Add the vinegar, sugar, and sambal to the remaining marinade and whisk until the sugar is dissolved; set this sauce aside.

  3. Stir-fry the vegetables and aromatics. Heat a flat-bottomed wok or large frying pan over medium-high heat until very hot (a flick of water should sizzle and evaporate right away), about 2 minutes. Drizzle in 1 tablespoon of the oil, add the bell peppers and celery, and season with salt. Stir-fry with a metal spatula until crisp-tender and browned in spots, about 4 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Transfer to a plate.

  4. Stir-fry the chicken. Drizzle the remaining 2 tablespoons oil into the pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more.

  5. Return the vegetables to the pan and stir-fry with the sauce. Add the reserved vegetables and peanuts to the pan. Rewhisk the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan, about 1 minute more. Sprinkle with the scallions if using and serve immediately with rice.

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Kept by

1st Keep
slavigne's picture
slavigne

Top Recipe Keepers





Share with Facebook