Name: Kung Pao Chicken Stir-Fry
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves, cut into cubes - 1 ½ pounds; Cornstarch - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Chinese five-spice powder, or to taste - 1 pinch; Water - ¾ cup; Soy sauce - 2 tablespoons; Brown sugar - 2 tablespoons; Asian (toasted) sesame oil - 1 tablespoon; Cornstarch - 1 tablespoon; Rice vinegar - 1 ½ teaspoons; Chinese five-spice powder - 1 pinch; Vegetable oil, divided - 2 tablespoons; Onion, diced - 1; Celery, diced - 1 stalk; Garlic, chopped - 4 cloves; Red pepper flakes, or to taste - 1 teaspoon; Roasted peanuts, or to taste - ⅓ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Kung Pao Chicken Stir-Fry

1. Skinless, boneless chicken breast halves, cut into cubes - 1 ½ pounds

2. Cornstarch - 1 tablespoon

3. Salt and pepper to taste - 1 tablespoon

4. Chinese five-spice powder, or to taste - 1 pinch

5. Water - ¾ cup

6. Soy sauce - 2 tablespoons

7. Brown sugar - 2 tablespoons

8. Asian (toasted) sesame oil - 1 tablespoon

9. Cornstarch - 1 tablespoon

10. Rice vinegar - 1 ½ teaspoons

11. Chinese five-spice powder - 1 pinch

12. Vegetable oil, divided - 2 tablespoons

13. Onion, diced - 1

14. Celery, diced - 1 stalk

15. Garlic, chopped - 4 cloves

16. Red pepper flakes, or to taste - 1 teaspoon

17. Roasted peanuts, or to taste - ⅓ cup

How to cook deliciously - Kung Pao Chicken Stir-Fry

1. Stage

Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.

2. Stage

Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.

3. Stage

Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.

4. Stage

Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.