Kung Pao Chicken

A quintessential Asian take-out favorite, you’ll love how quickly and easily this dish comes together at home. Serve it alone or over a pouch of microwaveable rice for the ultimate one dish dinner.

Prep Time 10 minutes / Cook Time 15 minutes / Serves 4

Skillet, Gluten-Free, Dairy-Free

Ingredients:

½ cup chicken stock, low sodium

1 tablespoons soy sauce, low sodium

4 tablespoons dry sherry

1 tablespoon hoisin sauce

1 tablespoon sugar

1 tablespoon cornstarch

4 skinless, boneless chicken breasts, cut into 2” pieces

1 tablespoon vegetable oil

1 red bell pepper, large dice

4 cloves garlic, minced

1-inch piece fresh ginger, grated

  1. teaspoons chili pepper flakes

  2. scallions, sliced

½ cup peanuts

 

Directions:

  1. In a liquid measuring cup, combine the chicken stock, sherry, hoisin sauce, sugar and cornstarch, stirring well to incorporate.

  2. Heat a large skillet up over medium-high heat.

  3. Add in the oil. When it is hot, add the chicken to the pan. Cook until it is well browned and cooked through, about 6-8 minutes.

  4. Add the red bell pepper to the pan and cook until it is slightly softened.

  5. Add in the garlic, ginger and chili pepper flakes, tossing well.

  6. Pour in the sauce and let it come to a boil. Cook for about 4 minutes or until it is a saucy consistency.

  7. Season to taste. Garnish the dish with scallions and peanuts.

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