…More like Kung -WOW- Chicken!

 

 

 

 

 

 

 

 

 

 

 

 

 

Feeling a little spicy today?

This dish is seriously one of my new favorites. I {heart} Chinese food, and I especially {heart} anything spicy, so this was a match made in heaven.

It’s really a simple recipe that you can whip together in no time!

 

 

 

 

 

 

 

 

 

 

 

 

 

Start off by chopping your peppers and chicken into bite-sized pieces.

Place your chicken in a bowl and add one egg white, corn starch, salt, and a little canola oil. Give it a good mix to coat the chicken completely.
Heat your wok {or skillet} and add the remaining canola oil. Stir fry 2 cloves of crushed garlic and 2 tsp of crushed ginger for 30 seconds.
Add chicken and stir fry for 4-5 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add your peppers, peanuts, and red chilies {leave them whole for a hint of spice, or break them up for extreme heat}.

Add your sauce ingredients : Soy Sauce, Dry Sherry {or Chinese Rice Wine}, and White Wine Vinegar.

Stir fry until the chicken is cooked through {just a few more minutes}.

Then you can place the lid on and let it sit for another few minutes off the heat. This gives the chilies a chance to become more fragrant and the chicken to get nice and moist.

 

 

 

 

 

 

 

 

 

 

 

 

 

You’ll think you’ve died and went to PF Chang’s heaven!

Here’s the recipe – make it! enjoy it!

Kung Pao Chicken
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Kung Pao Chicken

Kung Pao Chicken is really a simple recipe that you can whip together in no time!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Asian
Servings: 6
Calories: 252 kcal
Author: Shawn

Ingredients

  • 12 oz skinless boneless chicken , (cut into bite sized pieces)
  • 1/2 tsp salt
  • 1 egg white
  • 2 tbsp corn starch
  • 4 tbsp canola oil, divided
  • 2 cloves garlic, crushed
  • 2 tsp ginger, crushed
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 5-7 dried red chilies, found in the Mexican Isle
  • 1/2 cup unsalted peanuts
  • 2 tbsp light soy sauce
  • 1 tbsp dry sherry, or Chinese rice wine
  • 1 tbsp white wine vinegar

Instructions

  • In a mixing bowl combine chicken, salt, egg white, corn starch and 1 tbsp oil.  Coat thoroughly.
  • Heat remaining oil in a preheated wok (or skillet). Add garlic and ginger and stir-fry for 30 seconds.
  • Add the chicken to the wok and stir-fry for 4-5 minutes, or until browned.
  • Stir in the bell peppers, chilies, peanuts, soy sauce, sherry, and wine vinegar and cook for a further 2-3 minutes, until the chicken is cooked through.

Nutrition

Calories: 252kcal | Carbohydrates: 8g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 591mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 42mg | Calcium: 15mg | Iron: 1mg
Keywords: Chicken, Kung Pao, Spicy
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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