Kung Pao Chicken Recipe

• servings: 4 servings
• active time: 12 minutes
• total time: 20 minutes

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

• Calories: 350 kcal
• Total Fat: 16.3 g
• Saturated Fat: 3.6 g
• 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