Kung Pao Chicken
Kung Pao Chicken combines tender chicken with crunchy veggies and a spicy kick, all tossed in a savory oyster sauce. It's easy to whip up and packed with flavor!
Servings 4 -5 servings
Calories 450kcal
Ingredients
- 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 4 small dried red chilies for mild or 8 dried red chilies for spicy
- 4 cloves garlic chopped
- 2 stalks celery diced
- ½ red bell pepper diced
- 1 8oz can sliced bamboo shoots, drained
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1/3 cup roasted peanuts
Sauce:
- ¼ cup balsamic vinegar
- ¼ chicken broth
- 3 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons chili garlic sauce
- 2 teaspoons sugar
Instructions
- Combine oyster sauce and cornstarch in a bowl. Stir to coat chicken well. Let stand for 10 minutes.
- In another bowl, combine all sauce ingredients. Set aside.
- Place a skillet or wok over high heat. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook until fragrant, about 10 seconds.
- Add chicken and stir-fry for 3-5 minutes or until no longer pink. Transfer into a plate and set aside.
- Using the same skillet, add remaining 1 tablespoon oil. Add garlic and cook, stirring until fragrant, about 10 seconds.
- Add celery, bell pepper and bamboo shoots; stir-fry for 2 minutes.
- Return chicken and chilies to the skillet; stir-fry for 1 minute.
- Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
- Transfer to a serving plate and serve with steamed rice.
- Enjoy!
Notes
Recipe adapted from Martin Yan.
Nutrition
Calories: 450kcal | Carbohydrates: 20g | Protein: 30g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 800mg | Fiber: 3g | Sugar: 6g