Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 1 teaspoons bottled minced ginger; 1 teaspoon brown sugar; 2 teaspoons cornstarch; 1 teaspoon crushed red pepper; 2 Tbsps dark sesame oil; 2 Tbsps chopped unsalted, dry-roasted peanuts; 2 garlic cloves, minced; 3 Tbsps lower-sodium soy sauce; 237 milliliters chopped onion; 237 milliliters thinly sliced red bell pepper (about 1 large pepper); 454 grams skinless, boneless chicken thighs, cut into 1-inch pieces; 237 milliliters snow peas, trimmed; 177 milliliters water

Kung Pao Chicken

The recipe Kung Pao Chicken is ready in approximately 27 minutes and is definitely an amazing gluten free and dairy free option for lovers of Chinese food. This main course has 282 calories, 25g of protein, and 14g of fat per serving. This recipe serves 4. Only A mixture of snow peas, water, dry-roasted peanuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.

Instructions

Heat sesame oil in a large skillet over medium-high heat.

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Sesame Oil

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Frying Pan

Add onion to pan; saut 3 minutes or until softened.

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Onion

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Frying Pan

Add garlic; saut 30 seconds, stirring constantly.

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Garlic

Add chicken; saut 3 minutes or until chicken begins to brown.

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Whole Chicken

Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves.

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Red Pepper Flakes

Sugar

Water

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Whisk

Add water mixture to pan; bring to a boil.

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Water

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Frying Pan

Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.

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Bell Pepper

Vegetable

Snow Peas

Sauce

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Frying Pan

Sprinkle with nuts.

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Nuts

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Frying Pan

Whisk

Ingredients

Servings:

1teaspoons

bottled minced ginger 1teaspoon

brown sugar 2teaspoons

cornstarch 1teaspoon

crushed red pepper 2Tbsps

dark sesame oil 2Tbsps

chopped unsalted, dry-roasted peanuts 2

garlic cloves, minced 3Tbsps

lower-sodium soy sauce 237milliliters

chopped onion 237milliliters

thinly sliced red bell pepper (about 1 large pepper)454grams

skinless, boneless chicken thighs, cut into 1-inch pieces 237milliliters

snow peas, trimmed 177milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks 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. One wine you could try is Lang & Reed Napa Valley Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 30 dollars.