Better Takeout No Peanut Kung Pao Chicken Stir Fry Recipe

Kung Pao Chicken (No Peanuts) The Floured Camera

WEBFeb 23, 2021 · Instructions. Cube chicken breast into bite-size pieces. Marinate with Shaoxing wine (Chinese cooking wine), soy sauce, salt, …

Rating: 5/5(21)
1. Cube your chicken breast and marinate with Shaoxing wine, salt, ground white pepper, dark soy sauce, and cornstarch. Let sit for 20 minutes and prep your vegetables
2. Prepare your sauce by mixing light soy sauce, dark soy sauce, Chinese vinegar, sugar, water, and cornstarch.
3. Chop and dice your carrots, cucumbers, and bell peppers.
4. Heat up 2 tbsp of oil in a skillet and stir-fry your chicken breast until cooked. Set aside in another bowl.

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Kung Pao Chicken (Better Than Takeout!) Averie Cooks

WEBApr 20, 2020 · Chicken: To a large skillet, add the chicken, red peppers, oils, optionally season with salt and pepper (there’s plenty of salt and …

1. To a large skillet, add the chicken, red peppers, oils, optionally season with salt and pepper (there's plenty of salt and spice in the sauce for me), and saute over medium-high heat for about 5 to 7 minutes, or until chicken is done and cooked through. Stir and flip frequently to ensure even cooking.
2. While the chicken and peppers are cooking, make the sauce.
3. To a medium high-sided stock pot, add the hoisin and soy sauce, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry. Whisk to combine.
4. Bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until chicken and peppers are cooked.

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