The dried chilies in a true kung pao give the fusion a kick and give it a capsaicin shine.
However, in the majority of variants throughout the restaurant and takeout range, the flavor combination of fat and salt predominates overheat in Chinese-American cuisine.
| Author | Silvia lemon |
| Preparation Time | 15 minutes |
| Cooking Duration | 40 minutes |
| Total Time | 55 minutes |
| Diet | Non-Veg |
| Cuisine | American |
| Calories | 290 |
| Protein | 13g |
| Category | Lunch, Dinner |
Ingredients
- 1 lb boneless, skinless chicken thighs, diced
- 1⁄4 cup rice wine or sherry
- 1⁄4 cup low-sodium chicken stock
- 1 Tbsp balsamic vinegar
- 1⁄2 Tbsp sugar
- 1⁄4 cup roasted peanuts
- 2 Tbsp soy sauce
- 1 Tbsp peanut or canola oil
- 1 tsp cornstarch
- 1 tsp sriracha or other Asian chili sauce
- 1 large zucchini, diced
- 4 dried red chiles
- 4 scallions, chopped, white and green parts separated
- 3 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1 red bell pepper, diced
(Make another recipe – Sweet Potato and Broccoli Salad)
How to Make The Kung Pao Chicken
In a sizable bowl, mix the chicken, stock, rice wine, soy sauce, balsamic, sugar, cornstarch, and sriracha.
For up to two hours in the refrigerator, cover and marinate for 30 minutes.
In a wok, heat the oil to a medium-high temperature.
Stir-fry the garlic, ginger, chilies, and white sections of the scallions for 30 seconds, or until fragrant but not browned.
Add the bell pepper and zucchini and cook for a further three minutes, stirring often with a metal spatula to prevent the vegetables from sticking.
After removing the chicken from the marinade, add it to the wok and stir-fry for about 3 minutes, or until the outside is just beginning to brown.
Cook for an additional 3 minutes after adding the marinade and peanuts, or until the liquid boils, thickens, and clings to the chicken and veggies.
If desired, place a small scoop of steaming brown rice on top after stirring in the scallion greens.
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