Cook Grow Preserve

Kung Pao Chicken

  • 1 – 1.5 lbs chicken breast or thighs cut into small pieces
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 2 tbsp peanut oil
  • 1.5 tbsp minced garlic
  • 1 tsp minced ginger
  • handful or a few dried chilis (to your spice-liking
  • 2 stalks celery
  • 1/3 cup peanuts (handful or to liking)
  • 2 – 3 green onions to liking

Sauce:
  • 1 tbsp soy sauce
  • 3 tbsp brown (or white) sugar
  • 2 tbsp rice vinegar
  • 2 tbsp water
  • 1/4 tsp pepper
  • Mixed Fresh Veggies that you want to stir fry in (pea pods, bok choy, cabbage, carrots, etc)

Note my order is to use the same cutting board so I do the veggies first

  1. Chop all the vegetables you plan to use and add to a bowl but separate the celery and green onions
  2. Chop chicken and add to a bowl with the cornstarch, soy sauce, and salt. Mix together and allow to “marinate” while you cook the veggies (if opting for veggies)
  3. If mixing in vegetables, heat wok or skillet to medium heat and add some peanut oil
  4. Add veggies and stir fry a few minutes until at desired tenderness
  5. Remove the veggies back to their bowl
  6. Add 2 tbsp peanut oil back to the skillet or wok (still at medium heat) along with the garlic, ginger, and chilis. Cook for about a minute.
  7. Add in the chicken and stir fry until chicken is cooked through (5 – 10 minutes)
  8. While chicken is cooking, mix together your sauce ingredients
  9. Once chicken is cooked through, add the celery and sauce and cook for about 3 minutes until sauce starts to thicken up and celery is tender
  10. Toss in the vegetables, peanuts and green onions and serve!