How To Make Kung Pao Chicken

Photo shows Kung Pao Chicken plated with rice

5 from 1 vote

Kung Pao Chicken is a favorite meal here at the 2 Cooks. This dish has just the right amount of savory and spicy and is great served over rice or cauliflower rice.

Prep Time10

Active Time15

Total Time25

Course: Main dish

Cuisine: Chinese, Gluten Free

Keyword: Chicken, Kung Pau

Yield: servings

Calories: 263kcal

Author: 2 Cooks in the Kitchen

Materials

2 sliced carrots cooked ahead
1 lb boneless skinless chicken thigh cut into 1 inch pieces
1 TBL cornstarch
2 tsp sesame oil
2 or more garlic cloves minced
1/2 tsp freshly grated ginger
3 TBL chopped green onions
1/4 - 1 1/2 tsp red pepper flakes or more!
2 TBL tamari
2 TBL rice wine vinegar
2 tsp sugar
1/3 cup peanuts

Instructions

Slice the carrots on an angle and boil for 10 minutes. Drain and reserve.
Cut the chicken into bite size pieces. Put the chicken into a mixing bowl and sprinkle the corn starch over. Mix to coat well.
Heat the sesame oil in a large skillet over medium high heat. Add the chicken and cook, stirring frequently for 7 minutes until just done. Transfer the chicken to a plate and reserve, leaving as much of the pan juices in the pan as possible.
Add the garlic, ginger, green onions and pepper flakes to the pan. Stir fry for about 2 minutes.
In a small bowl, mix the tamari, rice wine vinegar and sugar. Stir well to dissolve the sugar. Add the mixture to the pan and stir well. (You can double this for a little more sauce.
Add the chicken and peanuts to the pan. Stir and cook for a minute or two until everything is warmed up and coated well.
Serve over rice or cauliflower rice.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Notes

Add anything else you'd like! We have added very thinly sliced celery.

Nutrition