Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breasts, cubed; 5 tbsp soy sauce, divided; 3 tbsp cornstarch mixed with 3 tbsp cold water; 2 tbsp dry sherry; 2 tbsp granulated sugar; 2 tsp cornstarch; 1 tsp salt; 2 tsp sesame oil, divided; 3.5 tbsp vegetable oil, divided; 3/4 cup unsalted roasted peanuts; 4-8 dried red chili peppers, chopped; 1 slice peeled fresh ginger, chopped; 1 clove garlic, sliced; 2 zucchini, diced; 2-3 carrots, diced; 1 can water chestnuts; 1 package mushrooms, sliced

Classic Chinese stir-fry with tender chicken, roasted peanuts, and dried chili peppers in a savory sauce.

by Jackson Yarger

Prep: 40 min

Cook: 20 min

Total: 1 hr

4 servings

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Ingredients

For 4 servings

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Instructions

Combine chicken, 1 tbsp soy sauce, and cornstarch/water mixture. Marinate 30 minutes.

30 min

Combine remaining 4 tbsp soy sauce, sherry, sugar, cornstarch, salt, and sesame oil. Set aside.

In hot wok, stir-fry peanuts in 1½ tbsp vegetable oil until golden brown, remove and set aside.

Heat oil to 350°F in fryer. Slide chicken in piece by piece and fry one minute. Remove and drain.

1 min

In hot wok, stir-fry red peppers in 2 tbsp vegetable oil until dark.

Add ginger, garlic, mushrooms, carrots, zucchini, and water chestnuts. Cook until softened.

5 min

Add chicken and fry, stirring constantly. Add prepared sauce and stir until thickened.

Stir in peanuts and serve over jasmine rice.

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