Kung Pao Chicken is a perennial Chinese takeout favorite and is very easy to make at home with just a few ingredients from your pantry and the Asian aisle at the grocery store. This dish is best served with white steamed rice. Smart Recipes, Asian Recipes, Chicken Recipes, Recipes Chicken Asian Kung Pao Chicken Kung Pao Chicken Recipe | RecipeSavants.com PT25M Serves 4 Ingredients: 1.5 Tablespoons Soy Sauce 2 Teaspoons Chinese Rice Wine 2.5 Teaspoons Cornstarch 1 Pound Boneless & Skinless Chicken Breasts 1 Tablespoon Chinese Black Vinegar 1 Teaspoon Hoisin Sauce 1 Teaspoon Sesame Oil 2 Teaspoons Sugar 0.5 Teaspoon Ground Sichuan Pepper 2 Tablespoons Peanut Oil 8 Dried Red Chilies 0.5 Bunch Of Scallions 2 Cloves Garlic 1 Teaspoon Fresh Ginger 0.25 Cup Unsalted Dry-Roasted Peanuts 1 Large Zucchini 1 Large Bell Peppers In a large bowl combine 1 tablespoon soy sauce, Chinese rice wine and 1 1/2 teaspoon cornstarch and whisk to mix. Toss chicken in the sauce mixture and allow to marinate for 10 minutes at room temperature, or allow to marinate overnight in the refrigerator covered. Combine sugar, 1 teaspoon cornstarch, sesame oil, hoisin sauce, vinegar, 1 teaspoon soy sauce and Sichuan pepper in another bowl. Heat a wok over high heat. Add peanut oil and chilies, and sauté for 30 seconds. Add chicken, ginger, garlic, bell pepper and zucchini and sauté for 3 minutes. Add scallion whites, the prepared sauce, and peanuts, and sauté for another 2 minutes. Serve with steamed rice and garnish with scallion greens.

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