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kung pao chicken recipe

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healthy meals for weight loss

INGREDIENTS:

  • 1 1/2 lbs chicken skinless boneless chicken breasts or thighs cut in bite-size pieces
  • 2 tablespoons sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon corn starch
  • 2 tablespoons vegetable oil
  • 1 red pepper diced
  • 1 green pepper diced
  • 3 cloves garlic minced
  • 6 scallions cut in 1-inch pieces
  • 1/2 cup unsalted peanuts
  • 6-8 dried chilies cut in half

SAUCE:

  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon sriracha or sambal oelek
  • 1 tablespoon cornstarch

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INSTRUCTIONS:

In a large Ziploc bag combine cut chicken, sherry, 2 tablespoons soy sauce, and cornstarch. Allow sitting for 30 minutes.

Add 1 tablespoon vegetable oil to a large skillet or wok and heat over high heat almost to the smoking point. Remove chicken from Ziploc bag with tongs so the excess liquid drains off add chicken and cook until golden brown stirring frequently. If chicken is too crowded in the pan work in small batches. Remove chicken to plate.

Add 1 tablespoon vegetable oil to the same large skillet or wok and heat over high heat almost to the smoking point. Add red and green peppers and cook until crisp-tender: about 3-4 minutes stirring frequently. Add scallions, peanuts, and dried chilies and cook for 1 minute. Reduce heat to low. Add the minced garlic cooking for 1 minute and stirring constantly. Remove to plate.

In a small bowl whisk together 2 tablespoons soy sauce, hoisin sauce, sesame oil, brown sugar, balsamic vinegar, chicken broth, sriracha, and cornstarch. Cook in the same skillet or wok over low heat until slightly thickened. Return chicken and vegetables to skillet or wok and warm for 1-3 minutes.

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