Umami Recipes
Umami Recipes

Recipes

Kung Pao Chicken Recipe

4 servings

servings

12 minutes

active time

20 minutes

total time

Ingredients

1 lb chicken thighs (cut into bite size pieces)

1 tbsp soy sauce

1 tbsp Shaoxing wine

1 tsp cornstarch

2 tsp cornstarch

2 tbsp hoisin

2 tbsp sambal oelek

1 tbsp rice vinegar

1 tbsp sugar

2 cloves garlic (crushed)

2 tsp ginger (grated)

1 tbsp oil

8-10 dried red chiles (if desired)

1/4 cup roasted cashews (or peanuts)

2-3 green onions (cut into 2" lengths)

Directions

Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon of cornstarch. Set aside while prepping your sauce.

In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice vinegar, sugar, garlic, and ginger.

Heat up the oil in a large non-stick frying or sauté pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through.

Turn the heat to medium, add the peppers and the sauce and stir to coat. Cook, until the sauce starts to thicken and turn glossy.

Add in the green onions and cashews.

Enjoy hot!

Nutrition

Serving Size

-

Calories

350 kcal

Total Fat

16.3 g

Saturated Fat

3.6 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

101 mg

Sodium

604 mg

Total Carbohydrate

13.6 g

Dietary Fiber

0.9 g

Total Sugars

8.1 g

Protein

35.2 g

4 servings

servings

12 minutes

active time

20 minutes

total time
Start Cooking