Kung Pao Chicken

Edit

🥘 Ingredients

  • Asian chili paste
    1 tbsp
  • brown sugar
    7 tsp
  • chicken breasts (cut into 1-inch cubes)
    1 lb
  • chicken broth
    1/2 c
  • cooked white rice
    4 c
  • cornstarch
    1 tbsp
  • garlic (minced)
    4 cloves
  • green onions (chopped)
    4 tbsp, 3-4 white parts
  • ketchup
    2 tsp
  • peanut vegetable oil
    2 tbsp
  • peanuts (roasted, salted)
    1 handful
  • red bell pepper (cubed)
    1 c
  • rice vinegar
    2 tbsp
  • sesame oil
    1 tbsp
  • soy sauce
    2 tbsp
  • water
    2 tbsp
  • white vinegar
    1 tbsp
  • white wine
    3 tbsp
  • zucchini (cubed)
    2 c
  1. 1
    Marinade chicken breasts (cut into 1-inch cubes) in white wine , soy sauce , brown sugar , and green onions (chopped) for ⏱️ 1 hour .
    chicken breasts (cut into 1-inch cubes): 1 lb, white wine: 1 tbsp, soy sauce: 1 tbsp, brown sugar: 1 tsp, green onions (chopped): 3-4 white parts
  2. 2
    Prep zucchini (cubed) and red bell pepper (cubed) .
    zucchini (cubed): 2 c, red bell pepper (cubed): 1 c
  3. 3
    Mix white vinegar , rice vinegar , white wine , soy sauce , brown sugar , sesame oil , Asian chili paste , ketchup , and garlic (minced) .
    white vinegar: 1 tbsp, rice vinegar: 2 tbsp, white wine: 2 tbsp, soy sauce: 1 tbsp, brown sugar: 2 tbsp, sesame oil: 1 tbsp, Asian chili paste: 1 tbsp, ketchup: 2 tsp, garlic (minced): 4 cloves
  4. 4
    Place peanut vegetable oil in a large skillet over high heat until just starting to smoke.
    peanut vegetable oil: 2 tbsp
  5. 5
    Add chicken and cook until browned, about ⏱️ 2 minutes .
  6. 6
    Add zucchini and red bell pepper and cook about ⏱️ 2 minutes .
  7. 7
    Add chicken broth and stir.
    chicken broth: 1/2 c
  8. 8
    Add sauce mixture and continue to cook until veggies are tender.
  9. 9
    Add cornstarch dissolved in water and cook until thickened.
    cornstarch: 1 tbsp, water: 2 tbsp
  10. 10
    Add peanuts (roasted, salted) and green onions (chopped) .
    peanuts (roasted, salted): 1 handful, green onions (chopped): 4 tbsp
  11. 11
    Serve over cooked white rice .
    cooked white rice: 4 c