Wednesday, 14 February 2018

Kung Pao Chicken

This is another recipe from one of my favourite cookbook authors "Pioneer Woman", spicy chicken, peanuts and vegetables scattered over noodles.This dish is easy to put together and well loved by all who try it.

Kung Pao Chicken


¼ cup soy sauce

2 Tbsp brown sugar

2 Tbsp minced ginger

2 Tbsp sriracha

1 Tbsp cornstarch mixed with 3 tbsp water

2 tsp rice wine vinegar

2 cloves garlic, minced

2 Tbsp peanut oil or vegetable oil

Dried pepper flakes (to your taste)

6 boneless, skinless chicken thighs, diced small

2 stalks celery, very finely sliced

1 large red bell pepper, cut into large chunks

½ cup unsalted peanuts

Cooked lo mein or chow mein noodles, for serving

2 green onions, sliced


1. Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.

2. Heat the peanut oil over high heat in a large skillet. Drop in the chili pepper flakes and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.

3. Serve over noodles and garnish with sliced green onions.

Print Recipe:Kung Pao Chicken

Combine sauce ingredients in a bowl. Set aside.
Cut the chicken thigh meat into bite size pieces.

Heat the oil. Cook hot peppers for 30 seconds and then add the chicken in batches until cooked. 

Remove the cooked chicken to a plate.

Add a little more oil to the pan if needed and cook the vegetables for a couple of minutes.

Return the chicken to the pan. Add the sauce and cook for a couple minutes until the sauce has thickened.

Cook noodles.

To[ with peanuts and green onions. 

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