Kung Pao Chicken
Ingredients
The chicken and marinade
-
2
Tbsp
low-sodium soy sauce
-
1
Tbsp
mirin
-
1½
tsp
cornstarch
-
1¼
lbs
boneless skinless chicken breasts or thighs
The sauce
-
1½
Tbsp
Chinese black vinegar
-
1
Tbsp
hoisin sauce
-
1½
tsp
toasted sesame oil
-
2
Tbsp
water or low-sodium chicken broth
-
1
Tbsp
honey
The cooking ingredients
-
2
Tbsp
light olive oil or vegetable oil
-
10
pieces
dried red oriental chilies
-
4
pieces
green onions
-
3
cloves
garlic
-
2
tsp
fresh ginger
-
⅓
cup
unsalted dry roasted peanuts
Instructions
- Marinate the chicken by mixing 1 Tbsp soy sauce, mirin, and 1½ tsp cornstarch, then add the chicken and let it rest.
- Prepare the sauce by mixing the remaining soy sauce, cornstarch, black vinegar, hoisin sauce, sesame oil, water or broth, and honey in a bowl.
- Heat oil in a skillet over medium-high heat, then cook the chicken until no longer pink.
- Move the chicken to one side and sauté the chilies, green onion whites, garlic, and ginger for 1 minute, then add the sauce and cook until thickened.
- Mix in the green onion tops and peanuts, adjust seasoning if necessary, and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
364
Total fat
19g
Total carbohydrates
15g
Total protein
34g
Sodium
617mg
Cholesterol
91mg
You might also like