Kung Pao Chicken

• Ready in 35m

• Serves 6

• 499 calories

• 16.65g carbs

Kung Pao Chicken could be just the gluten free and dairy free recipe you've been looking for. One serving contains 499 calories, 25g of protein, and 37g of fat. For $1.47 per serving, you get a main course that serves 6. 3936 people have tried and liked this recipe. It is brought to you by Onion Rings And Things. A mixture of soy sauce, peanuts, rice wine, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 35 minutes. This recipe is typical of Chinese cuisine.

22 ingredients

1. 1 tbsp brown sugar
2. 8 oz water chestnuts
3. 1 tbsp canola oil
4. 1/4 cups chicken broth
5. 2 lb chicken thigh meat
6. 1 tbsp chili oil
7. 1 tbsp cornstarch
8. 8 chili peppers
9. 1 large egg white
10. 2 cloves garlic
11. 1 thumb-size ginger
12. 1/2 small bell pepper
13. 3 tbsps peanut oil
14. 1/2 cups peanuts
15. 1/2 small bell pepper
16. 1 tbsp rice vinegar
17. 1 tbsp rice wine
18. 2 tbsps rice wine
19. 1/4 tsps salt
20. 1/4 cups soy sauce
21. 2 tbsps soy sauce
22. 1 medium zucchini

Instructions

1. In a bowl, combine marinade ingredients: egg white, soy sauce , rice wine, oil, cornstarch and salt.
2. Whisk together until well-blended.
3. Add chicken and stir to fully coat. Marinate in the refrigerator for about 30 minutes. In a colander, drain chicken.In another bowl, combine sauce ingredients: chicken broth, soy sauce, rice wine, rice vinegar, brown sugar and cornstarch.
4. Whisk together until well-blended. Set aside.In a wide skillet or wok over high heat, add 1 tablespoon of the oil and swirl to coat bottom.
5. Heat oil until smoking.
6. Add garlic and ginger and cook for another 30 seconds or until fragrant.
7. Add peanuts and cook, tossing regularly, for about 30 seconds or until lightly browned.
8. Add zucchini and chestnuts and cook, tossing regularly, for about 1 to 2 minutes or until tender yet crisp.
9. Add bell peppers and cook for another 1 minute.
10. Transfer onto a plate and keep warm.Wipe down wok as needed.
11. Add the remaining 2 tablespoons oil and swirl to coat bottom of pan.
12. Heat oil until almost smoking.
13. Add chili peppers and cook, stirring regularly, for about 10 to 20 seconds or until peppers begin to blacken and oil is slightly fragrant.
14. Add chicken and cook for about 3 to 5 minutes or until no longer pink.
15. Transfer onto a plate and keep warm.In the wok, add sauce ingredients (whisk again to disperse cornstarch which may have settled in the bottom) and bring to a boil.
16. Add chicken and vegetable mixture. Continue to cook, stirring regularly, for about 1 to 2 minutes or until heated through and sauce is thickened.
17. Serve hot.