Kung Pao Chicken
Skip the takeout an turn up the heat with spicy Kung Pao Chicken. Stir-fry chunks of chicken breast, chopped green onion, water chestnuts, carrots and peanuts in a wok or large skillet with a spicy Sichuan sauce. Pair it with brown rice and enjoy with chopsticks.
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons rice wine vinegar, divided
- 2 tablespoons reduced-sodium soy sauce, divided
- 2 tablespoons sesame oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-size chunks
- 2 tablespoons Sichuan chili paste
- 2 teaspoons brown sugar
- 1 teaspoon ground ginger
- 8 ounces (1 can) water chestnuts, drained
- 4 green onions, chopped
- ¼ cup carrots, grated
- 1 tablespoon garlic, chopped
- 1 cup unsalted peanuts, roughly chopped
- Cooked brown or white rice, for serving (optional)
Instructions
- In a small dish, whisk the cornstarch with 2 tablespoons water to thoroughly combine. Set aside.
- In a large bowl, combine 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of the cornstarch-water mixture. Add chicken and toss to coat. Cover bowl and refrigerate for 30 minutes.
- Meanwhile, in a medium bowl, combine the remaining 2 tablespoons vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil and the rest of the cornstarch-water mixture. Whisk in the chili paste, brown sugar and ginger. Add the water chestnuts, green onions, carrots, garlic and peanuts and toss to combine. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the chicken with its marinade and stir-fry until cooked through, about 5 to 10 minutes. Add the water chestnut mixture to the chicken and stir-fry until sauce thickens, about 5 minutes.
- Serve chicken warm over brown or white rice, if desired.
Nutrition Information
Serving size: 1 cup without rice|Calories: 500|Sugar: 7g|Sodium: 414mg|Fat: 28g|Saturated fat: 5g|Carbohydrates: 28g|Fiber: 6g|Protein: 36g|Cholesterol: 83mg|
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