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Kung Pow Chicken
Prep Time: 30 mins
Cook Time: 30 mins
Yield: 6
Ingredients
Chicken
- 4 chicken breast, cubed
- 3 tablespoons corn starch
- 3 tablespoons dry sherry
- 1⁄4 teaspoon pepper
Sauce
- 6 tablespoons soy sauce , or Braggs Aminos
- 3 tablespoons white wine vinegar
- 3 tablespoons dry sherry
- 1⁄2 cup chicken broth
- 2 tablespoons white sugar
- 2 tablespoons corn starch
Additional ingredients
- 3 tablespoons oil
- 2 teaspoons sesame oil
- 12 - 18 fry red peppers
- 2 tablespoons fresh garlic cloves, minced
- 1 tablespoon fresh ginger
- 3⁄4 cup peanuts
- 6 green onions
Directions
- Combine chicken, corn starch, dry sherry, and pepper, set aside.
- In a small bowl, stir together soy sauce, white wine vinegar, dry sherry, chicken broth, sugar, and cornstarch, set aside.
- In a large sauté pan, over medium-high heat, heat olive oil, and sesame oil. Toss in the red peppers, saute until toasted. Remove peppers from the pan and set aside.
- Add more oil if needed and saute garlic and ginger.
- Add peanuts and cook until browned.
- Add the chicken mixture and brown the chicken on both sides. Pour in the sauce and continue to cook until the chicken is fully cooked and the sauce has thickened. Add back the peppers and top with the green onions.
- Serve with rice.