Kung Pao Chicken is top of our list for most delicious Americanized Chinese food. With juicy chunks of chicken, crunchy celery, and peanuts, all tossed together in a savory and spicy sauce, Kung Pao Chicken makes for a texturally satisfying feast. What makes the dish even better is how easy it is to make. All you have to do is stir-fry the ingredients together until just cooked. To our delight, we discovered that our very own Spicy Garlic Sauce serves as a great base for the dish since it is loaded with plenty of garlic and chillies.
Looks like we’ve got a new easy weekday crowd pleaser on our hands.
Kung Pao Chicken w/ Spicy Garlic Sauce
1 1/3 pounds boneless, skinless chicken thighs (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
4 tablespoons Spicy Garlic Sauce
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
3 stalks of celery, diced
2 large carrots, diced
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
In a medium bowl, toss the chicken with the soy sauce, sherry, Spicy Garlic Sauce, sesame oil, and 1 tablespoon cornstarch. Let the chicken marinate for 30 minutes. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions, carrots, and celery to the pan and cook, stirring, for 1-2 minutes. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts. Serve with white or brown rice. Enjoy!