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Kung Pao Chicken

Classic, fast and flavorful!


Kung Pao Chicken is is one of those classic dishes that keeps you coming back for more with the perfect combination of salty, sweet and spicy flavors. In the event of a pesky peanut alergy in your household, this is the ideal dish to make from home, where you can easily make any neccessary modifications.



Servings: 1

Scaling Notes, Tips & Tricks:

All of our meal plan recipes are written, and tested, to serve one person. This makes our meal plans the perfect fit for any household, and with our scaling tips and tricks, you'll be able to create foolproof recipes for one or a crowd.

Kung Pao Chicken

Ingredients - Per Serving

  • 1.5 Teaspoon Cornstarch

  • 1.5 Teaspoon White wine

  • 1.5 Teaspoon Soy sauce

  • 1.5 Teaspoon Sesame oil

  • 0.25 Pound Chicken thighs

  • 1 Tablespoon Hot chili sauce

  • 1 Teaspoon Brown sugar

  • 0.5 Teaspoon White vinegar

  • 2 Ounces Water chestnuts

  • 1 Ounce Peanuts

  • 1 Individual Green onion

  • 1 Green bell pepper

  • 1 Red Bell pepper

  • 1 Teaspoon Garlic


Directions

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

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

  3. 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. Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.

  4. Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

  5. Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.


This recipe is published as a part of our P.F. Chang's-inspired Meal Plan. To view and download the entire meal plan, click here.


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