Kung Pao Chicken
Easy week-night dish with just the right amount of heat. This Szechuan meal is a one-pan meal (other than the rice). Loaded with veggies, but room for plenty more.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Chinese
Servings 6 People
Calories 375 kcal
Equipment
- cast iron pan or wok
- rice cooker
Ingredients
- 3 Tbsp Avacodo Oil
- 2 lb. boneless, skinless chicken thighs best but breasts work
- 4 each Scallions (chopped fine) chopped fine
- 1 Tbsp Ginger Fresh chopeed, ground bottled or freeze dried
- 2 Tbsp Szechuan Style Pepper Blend
- 2 Tbsp Roasted Red Pepper Thai Paste
- 1 tsp Garlic 2 cloves fresh, or use bottled
- 2 Tbsp Rice Vinegar
- 4 Tbsp Vegan Soy Sauce
- 1 small Water Melon Radish Sliced
- 4 tsp sugar
- 1 small Red Pepper Sliced
- 2 tsp Sweet Rice Flour
- 2 Tbsp Chopped Roasted Peanuts
- 6 Cups Cooked Jasmin Rice
Instructions
- Prep all your veggies: this dish cooks quick. Dice your red pepper, slice the radish and chop the green onion (save some green onion for garnish)
- Heat 2/3 Avacado oil https://amzn.to/3ed2erM in a large cast iron pan or wok https://amzn.to/3ed2erM over high heat until sizzles with a little splash of water. Avacado has a high flash point, so can withstand the high heat. Add chicken, cook well on all sides to get a good brown, about 3-5 minutes on each side. Lower the heat, and remove the chicken (we will add back in shortly).
- Return pan to high heat; add remaining tablespoon of Avacado oil. Add most of scallions, red pepper, radish, ginger, Thai Sauce and garlic; stir-fry until fragrant, around 30 seconds to a minute.
Notes
Keyword chinese, kung pao, szechuan chicken