Kung Pao Chicken

Cassie *

By
@1lovetocook1x

We love Chinese food and this is just one I make frequently. My kids don't care much for rice unless it's fried rice, so I serve as is....they love it.

Enjoy!


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Comments:

Serves:

2 - 3

Prep:

10 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

IF YOU JUST WANT A LIGHT COATING OF SAUCE - NOT SERVING OVER RICE, YOU CAN HALVE THE SAUCE RECIPE...

1 lb
boneless skinless chicken ( cubed into 1 inch pieces ) this make anout 2 decent servings) serving over rice would probably feed 3
sesame oil
as needed ( at least 4 teaspoons )
corn
starch, about 3 tablespoons or enough to coat chicken
4 clove
garlic, minced
3 - 4
green onion, sliced
1/2 - 3/4 tsp
red pepper flakes
1/2 tsp
minced, fresh ginger or 3/4 tsp dried powder

SAUCE

1 1/4 Tbsp
sugar
1/4 c
each - rice wine vinegar & soy sauce
1/3 c
dry roasted nuts

Directions Step-By-Step

1
Prepare sauce & have other ingredients ready.
2
Coat chicken with cornstarch or potato starch. (I used corn starch)
3
Heat a wok until good and hot. Add 2 - 3 tsp sesame oil. Swirl around.
4
Stir fry chicken pieces until golden or cooked through. Remove from wok and set aside.
5
Place another 1 - 2 tsp sesame oil in wok and heat back up, then add onion, ginger and garlic. Stir fry about 20 seconds.
6
Now add prepared sauce. Should be bubbling, nice and hot.
7
Add the chicken back to the wok, along with the nuts, toss to combine and heat chicken through.

Serve alone or over rice.
8
Enjoy!

About this Recipe