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Kung Pao Chicken

A recipe from the P.F. Chang's-Inspired Meal Plan by Tasty Tactics

Kung Pao Chicken

Servings: 1

Prep Time: 6 minutes

Cook Time: 5-10 minutes

Ingredients (per serving)

  • 2 Teaspoons cornstarch

  • 2 Teaspoon dry white wine

  • 2 Teaspoons soy sauce

  • 2 Teaspoons sesame oil

  • 6 Ounces chicken thighs

  • 1 Tablespoon hot chili sauce

  • 1 Teaspoon brown sugar

  • 1/2 Teaspoon white vinegar

  • 2 Ounces water chestnuts, chopped

  • 1 Ounce peanuts

  • 1 Tablespoon vegetable oil

  • 1 Individual green onion

  • 1 Teaspoon garlic, minced

  • 1/2 Cup cooked rice


  1. Follow package instructions to prepare the rice (optional).

  2. Combine water and cornstarch in a cup; set aside.

  3. Per serving, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.

  4. Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

  5. Heat vegetable oil in a wok or skillet over medium-high heat. Add marinated chicken, stirring until chicken is cooked through and juices run clear. Remove from the pan and set aside. Reduce heat to medium-low.

  6. Add water chestnut mixture to the wok. Heat slowly over medium-low heat until aromatic. Add cooked chicken, adjust the heat and simmer together until the sauce thickens.

  7. Serve over cooked rice.

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