Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 1 pinch Chinese five-spice powder, or to taste; 2 Tbsps brown sugar; 1 stalk celery, diced; 1 Tbsp cornstarch; 4 cloves garlic, chopped; 1 onion, diced; 1 teaspoon red pepper flakes, or to taste; 2 teaspoons rice vinegar; 79 milliliters roasted peanuts, or to taste; 6 servings salt and pepper to taste; 1 Tbsp Asian (toasted) sesame oil; 680 grams skinless, boneless chicken breast halves, cut into cubes; 2 Tbsps soy sauce; 2 Tbsps vegetable oil, divided; 177 milliliters water

Kung Pao Chicken might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free and dairy free recipe has 274 calories, 27g of protein, and 14g of fat per serving. This recipe serves 6. It is an affordable recipe for fans of Chinese food. If you have salt and pepper, onion, asian sesame oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.

Ingredients you will need

Corn Starch

Whole Chicken

Pepper

Salt

Equipment you will use

Bowl

Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.

Ingredients you will need

Rice Vinegar

Brown Sugar

Corn Starch

Sesame Oil

Soy Sauce

Water

Equipment you will use

Whisk

Bowl

Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Wok

Remove the chicken from the wok, and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Wok

Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes.

Ingredients you will need

Red Pepper Flakes

Vegetable

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Wok

Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute.

Ingredients you will need

Corn Starch

Sauce

Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

Ingredients you will need

Cooked Chicken

Peanuts

Equipment you will use

Wok

Equipment

Ingredients

Servings:

1pinch

Chinese five-spice powder, or to taste 2Tbsps

onion, diced 1teaspoon

red pepper flakes, or to taste 2teaspoons

rice vinegar 79milliliters

roasted peanuts, or to taste 6servings

salt and pepper to taste 1Tbsp

Asian (toasted) sesame oil 680grams

skinless, boneless chicken breast halves, cut into cubes 2Tbsps

soy sauce 2Tbsps

vegetable oil, divided 177milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.