I Love You Beef Burger, and the Other Said I Love You Kung Pow Chicken

This Kung Pao Chicken recipe includes stir-fried craven, peanuts, and dark-green onion in a delicious sweet and spicy kung pao sauce, served over hot cooked rice. It's my copycat endeavor at my favorite Chinese take-out dish!

If you lot're interested in more take-out manner creations from my website, try my Mongolian Beef, General Tso's Craven, or Sweet and Sour Chicken.

I can't say that any of my Chinese-inspired recipes are authentic, then bank check out Red House Spice or China Sichuan if you're looking for really authentic Chinese food recipes!

Why I love this recipe:

• Eating house Quality – Kung Pao Chicken is my favorite affair to social club at Chinese resturants in America, and I think this recipe is a large winner!
• Adaptable – The cracking part most cooking from dwelling is adding and using ingredients yous have on hand, and like! I often throw in more veggies, like zucchini, mushrooms, snow peas, carrots and babe broccoli.
• The Sauces – nosotros've got 2 flavour enhancers at play hither: the chicken marinade, and the sauce. Both help to give the dish a big boost of Kung Pao sauce flavor and taste.

How to brand Kung Pao Chicken:

Make Marinade and Sauce: In two carve up bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside.  Add together the chicken to the chicken marinade and set aside.

Sauté Peanuts: Add 1 tablespoon of oil to wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (most 2 minutes). Remove peanuts and pepper flakes to a basin.

Cook Chicken: Add together 1 Tablespoon of oil to the pan and bring estrus to medium-high. Utilize a slotted spoon to scoop one-half of the chicken (allowing excess marinade to drip off) into the hot pan, in a unmarried layer. Cook craven for 1-two minutes on each side, flipping only once, until golden (chicken does non demand to exist completely cooked through).

Make Stir-Fry: Add ginger, bell peppers or other vegetables, green onion and peanuts to the pan. Stir-fry for two minutes.

Add the Sauce: Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.

Serve: Remove from heat and serve with hot cooked rice.

Make Alee and Freezing Instructions:

To Make Ahead: The kung pao sauce and marinade can be prepped ahead of time and kept in an airtight container in the refrigerator. You can go out the chicken in the marinade for up to 4 hours.

To Freeze: While information technology's best served fresh, this easy kung pao craven can be frozen after it'southward cooled. Identify in a freezer safe bag or container and place in freezer for upwardly to 2 months. Allow to thaw completely in refrigerator earlier heating to serve.

Recipe Variations:

• Veggies: Add together your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini.
• Szechuan Peppers: Add them to melt with the sauce for an extra kick, just be sure to accept them out before serving or else it will exist very spicy. You tin can go out them out if you tin't find them, or if you want information technology more mild.

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Recipe

• ▢ 1 1/ii pounds boneless skinless chicken breasts , cutting into small pieces
• ▢ three Tablespoons olive oil
• ▢ 1 teaspoon crushed ruddy pepper flakes (or more to increment spiciness)
• ▢ ane/ii cup dry out roasted peanuts
• ▢ 1 teaspoon freshly grated ginger
• ▢ ii green onions chopped
• ▢ 1 blood-red bong pepper , chopped
• ▢ half-dozen whole dried Szechuan Peppers , optional

For the Marinade

• ▢ 1 Tablespoon rice vinegar
• ▢ 1/four teaspoon granulated sugar
• ▢ 1 teaspoon low-sodium soy sauce
• ▢ 1 big egg white
• ▢ ane teaspoon cornstarch

For the Sauce:

• ▢ 2 teaspoon cornstarch
• ▢ i/2 loving cup low-sodium chicken broth
• ▢ 2 teaspoon chili paste with garlic (or use sriracha hot sauce mixed a niggling minced garlic)
• ▢ 1/iv loving cup depression-sodium soy sauce
• ▢ 2 Tablespoon rice vinegar
• ▢ iii teaspoons granulated carbohydrate
• ▢ 2 teaspoon red wine vinegar
• ▢ ii teaspoon sesame oil
• ▢ 3-4 cups hot cooked rice , for serving

• In two separate bowls, make the chicken marinade and the sauce ingredients. Ready the sauce aside. Add the chicken to the craven marinade and gear up aside.

• Add together one tablespoon of oil to a wok or frying pan and rut to medium. Add cerise pepper flakes and peanuts and stir-fry until peanuts are golden (about ii minutes). Remove peanuts and pepper flakes to a bowl.

• Add one tablespoon of oil to the pan and bring rut to medium-high. Use a slotted spoon to scoop half of the chicken (assuasive excess marinade to drip off) into the hot pan, in a unmarried layer.

• Melt chicken for 1-2 minutes on each side, flipping merely once, until golden (chicken does non need to exist completely cooked through).

• Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add together dried chilies, ginger, bell peppers or other vegetables and light-green onion. Stir-fry for 1-2 minutes.

• Add the sauce. Stir, and melt for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.

• Remove from heat and serve with hot cooked rice.

Veggies: Add your favorite veggies similar mushrooms, broccoli, carrots, snowfall peas and zucchini.

Szechuan Peppers: Add them to melt with the sauce for an extra kick, just exist sure to take them out before serving or else it volition be very spicy. You can go out them out if you can't find them, or if yous want information technology more mild.

Tricks for fluffy white rice:
The general rule for cooking white rice is i role rice and two parts h2o. Nonetheless, for fluffier rice, try one part rice, and i ¾ parts water.  Make certain to let the rice sit for almost 5 minutes later cooking.

Calories: 440 kcal Carbohydrates: xi g Protein: 43 g Fatty: 25 one thousand Saturated Fat: 4 g Polyunsaturated Fat: five g Monounsaturated Fatty: 14 g Trans Fat: 1 g Cholesterol: 109 mg Sodium: 536 mg Potassium: 889 mg Cobweb: iii g Carbohydrate: 4 g Vitamin A: 1193 IU Vitamin C: 41 mg Calcium: 30 mg Atomic number 26: 2 mg

Did You lot Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

*I kickoff shared this recipe in April 2013. Updated July 2018 and Feb 2022.

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Recipe adapted from Williams Sonoma Cookbook.

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Published February 22, 2022

Lauren Allen

Welcome! I'm Lauren, a mom of four and lover of expert food. Here you'll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-footstep photos and videos.

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Source: https://tastesbetterfromscratch.com/restaurant-style-kung-pao-chicken/

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