Fresh Earth Farms - CSA

Kung Pao Chicken

I always liked Kung Pao chicken but never made it at home. After scanning the internet and finding a lot of different recipes, none of which I had all the ingredients, I decided to take some ideas from many different recipes to come up with my own. I hope you enjoy it as much as I do.
Prep Time 15 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Chinese
Servings 4 people

Ingredients
  

Main Ingredients

  • 2 lbs boneless chicken breasts cut into bite size pieces
  • 2 zucchini cut into bite size pieces
  • 1 bell pepper cut into bite size pieces
  • 3 green onions sliced thinly with green and white parts separated
  • ½ c unsalted peanuts or cashews
  • 5 Tbs sunflower or other cooking oil
  • 1-many Thai peppers depending on heat level desired

For Marinade

  • ¼ c low sodium soy sauce or tamari
  • 2 Tbs rice vinegar
  • 1 Tbs sesame oil
  • 1 Tbs corn starch

For Kung Pao sauce

  • ¼ c low sodium soy sauce or tamari
  • 2 Tbs sugar or honey
  • 4-6 cloves garlic crushed
  • 1 Tbs corn starch
  • 1 tsp powdered ginger

Instructions
 

  • Whisk together all marinade ingredients.
  • Cut-up chicken and add it to marinade. Refrigerate for 30 minutes.
  • While chicken marinates, cut up remaining ingredients.
  • Whisk together Kung Pao sauce ingredients and set aside.
  • Once chicken has marinated, heat oil in wok until hot.
  • Add chicken and stir fry until just cooked.
  • Remove chicken from wok and set aside.
  • Add more oil to wok and heat.
  • Add zucchini and Thai peppers to wok. Cook for 2-3 minutes.
  • Add bell pepper to wok and cook for another 2-3 minutes.
  • Add white part of onion to wok and cook for 2-3 minutes. Add a small amount of water if vegetables start to stick or burn. Don't overcook vegetables. They should remain firm.
  • Add nuts and heat through.
  • Add chicken and Kung Pao sauce. Heat through until sauce thickens.
  • For thicker sauce, whisk together 1 Tbs corn starch and 2 Tbs water or soy sauce and stir into wok ingredients.
  • Remove from heat and toss with the green parts of onions.
  • Serve with cooked rice.

Notes

Don’t be shy about using other vegetables including but not limited to eggplant, cauliflower or broccoli.
Keyword Bell Pepper, Broccoli, Cauliflower, Eggplant, Green Onions, Hot Pepper, Zucchini