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Kung Pao Chicken Recipe

  • 2 Tablespoons of Dark Sesame Oil (Kirksville doesn't carry this so I used Extra Virgin olive oil)
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts
  • 3/4 cup water
  • 3 tablespoons low sodium soy sauce
  • 2 teasoons cornstarch
  • 1 teaspoon brown sugar
  • 1/2 to 1 teaspoon red pepper flakes (I used a 1/2 teaspoon and it was still a little too hot for my kids- but my husband loves all things spicy)
  • 1 cup snow peas, trimmed (I used sugar snap peas because we don't like snow peas at our house)
  • 2 tablespoons chopped unsalted, dry-roasted peanuts
Kung Pao Chicken Recipe

  1. Heal oil in large skillet over medium-high heat.
  2. Add onion to pan, saute 3 minutes or until softened. Add garlic- saute 30 seconds. stirring constantly. Add chicken, saute 3 minutes or until chicken begins to brown.
  3. In a small bowl, combine 3/4 cup water, soy sauce, corn starch, brown sugar, and red pepper flakes and stir with a whisk until sugar dissolves. Add water mixture to skillet, and bring to a boil. Add bell pepper and snow peas to top it off. Cook for 2 minutes or until veggies are start to become tender and sauce thickens. Sprinkle with nuts.4
  4. Serve over brown rice.

Kung Pao Chicken Recipe Kung Pao Chicken Recipe Reviewed by kuji hara on 2:50 AM Rating: 5

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