Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) chicken broth; 3 tbsp brown sugar; 2 tbsp (30 ml) rice vinegar; 1 tbsp (15 ml) soy sauce; 2 tsp cornstarch; 2 tbsp cornstarch; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) toasted sesame oil; 1 lb (450 g) boneless, skinless chicken thighs, cubed; 3 dried chili peppers, seeded and thinly sliced lengthwise; 1 tsp Sichuan peppercorns, crushed; 2 tbsp (30 ml) vegetable oil; 2 garlic cloves, chopped; 2 tbsp fresh ginger, chopped; 1 red bell pepper, seeded and diced; 1 celery stalk, diced; 2 green onions, cut into 1/2-inch (1 cm) pieces; 1/4 cup (40 g) roasted peanuts

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Preparation 30 min
Cooking 12 min
Servings 4

Skip weeknight takeout because you're making that classic Chinese food staple—Kung Pao Chicken—at home tonight!

Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs

Ingredients

Sauce
- 1/4 cup (60 ml) chicken broth
- 3 tbsp brown sugar
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 2 tsp cornstarch
Chicken
- 2 tbsp cornstarch
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 lb (450 g) boneless, skinless chicken thighs, cubed
- 3 dried chili peppers, seeded and thinly sliced lengthwise
- 1 tsp Sichuan peppercorns, crushed
- 2 tbsp (30 ml) vegetable oil
- 2 garlic cloves, chopped
- 2 tbsp fresh ginger, chopped
- 1 red bell pepper, seeded and diced
- 1 celery stalk, diced
- 2 green onions, cut into 1/2-inch (1 cm) pieces
- 1/4 cup (40 g) roasted peanuts

Preparation

Sauce
- In a bowl, whisk together all of the ingredients. Set aside.
Chicken
- In another bowl, combine the cornstarch with the soy sauce and sesame oil. Add the chicken and toss well to coat.
- In a large skillet over medium-high heat, cook the chili peppers and Sichuan peppercorns in the oil for 1 minute or until they start to change colour. Generously season with pepper. Add the garlic and ginger. Cook for 1 minute. Add the chicken and cook, stirring often, for 4 minutes or until golden. Add the vegetables and cook for 2 minutes.
- Add the sauce. Bring to a boil and cook for 1 minute or until the sauce thickens and coats the chicken and vegetables. Add the peanuts. Serve with jasmine rice, if desired.

Personal Note

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Kung Pao Chicken

Categories

Ingredients

Sauce

Chicken

Preparation

Sauce

Chicken

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan