Recipe

Kung Pao Chicken Recipe

	Hsfargis / All my dishes 1 year, 1 month ago Delicious Kung Pau Chicken. Kinda spicy, so watch the chili oil if you want it a little milder. This is a really quick meal to fix; goes great with rice and stir-fried veggies. Prep:10m Cook:10m Servings:4	Hsfargis
	chicken asian spicy hot

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Ingredients

1 lb boneless, skinless chicken breasts or thighs

2 cloves garlic, minced

1 teaspoon hot chili oil

1/4 cup reduced-sodium soy sauce

2 teaspoons cornstarch

1 tablespoon peanut or vegetable oil

1/3 cup roasted peanuts

2 green onions, cut into short, thin stripes

Lettuce leaves (optoinal)

Directions

Cut chicken into 1-inch pieces. Toss chicken with garlic and chili oil in medium bowl.

Blend soy sauce into cornstarch in cup until smooth.

Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add chicken mixture; stir-fry 3 miutes or until chicken is no longer pink.

Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens. Serve on a bed of lettuce leaves, if desired.

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Comments

itsajourney 9 months, 3 weeks ago said:
I am a HUGE fan of the Kung Pao Chicken! I never even tried to look up a recipe to try to make it until I stumbled on to this one! (I don't have much experience with a wok!-- Kind of intimidated by it.) Will try it though!

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