Kung Pao Chicken
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Kung pao chicken is a spicy-sweet Chinese-restaurant favourite. Who knew it was so easy (and healthier) to make at home? Though kung pao chicken is typically seasoned with hard-to-find Szechuan peppercorns, we used pantry-staple crushed red pepper to add the heat.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s), cut into ½-inch chunks
Low sodium soy sauce
3 tbsp(s), divided
Rice wine vinegar
5 tsp(s), divided
Cornstarch
3 tsp(s), divided
Hoisin sauce
1 tbsp(s)
Ginger root
2 tsp(s), fresh, peeled, grated
Garlic
2 clove(s), large, finely chopped
Crushed red pepper flakes
¼ tsp(s), or more to taste
Canola oil
3 tsp(s), divided
Red bell pepper
1 large, cut into 1-inch pieces
Celery
2 stalk(s), medium, cut into ½-inch slices (1 cup)
Peanuts
⅓ cup(s), coarsely chopped
Scallions
2 medium, sliced
Instructions
1
In a medium bowl, combine chicken, 1 tbsp soy sauce, 2 tsp vinegar, and 1½ tsp cornstarch and toss to coat. Set aside.
2
In a small bowl, combine ½ cup water, hoisin, ginger, garlic, crushed red pepper, and remaining 2 tbsp soy sauce, 1 tbsp vinegar, and 1½ tsp cornstarch. Set sauce aside.
3
In a large nonstick skillet, heat 2 tsp oil over medium-high. Add chicken and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
4
Heat remaining 1 tsp oil in same skillet. Add bell pepper and celery and cook, stirring often, until crisp-tender, about 4 minutes. Stir in sauce and bring to a boil. Cook until sauce thickens, about 30 seconds. Add chicken, peanuts, and scallions and toss until heated through.
5
Serving size: 1 cup
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