Kung Pao Chicken Recipe

4      Reviews by:    Janet James   Kung Pao Chicken Recipe uses cubed skinless boneless chicken thighs and legs with chow mein noodles, bell pepper and celery all sauced with a soy sauce combination to create this delicious Chinese recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Chinese    Servings: 4 Nutrition facts:576 calories38 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   20 Minutes Total Time:   50 Minutes

INGREDIENTS

• 1 medium bell pepper, stemmed and seeded, chopped medium
• 2 celery stalks, chopped medium
• Peanut oil for stir-fry
• 6 hot chili peppers, dried
• 1 6oz package chow mein noodles
• 1 cup unsalted peanuts (optional)
• For Sauce:
• 1/4 cup soy sauce
• 2 tsp. rice wine vinegar
• 1 Tbl. sherry
• 1 Tbl. Sriracha
• 2 Tbl. brown sugar
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 Tbl. ginger, minced
• 1 Tbl. cornstarch
• 3 Tbl. water
• 2 chicken thighs, skinless boneless and cubed
• 2 chicken legs, skinless boneless and cubed

DIRECTIONS

• Place 3 Tbl. peanut oil into hot wok or large skillet. Add chili and move them around in the hot oil to release their spices. Once essence of the chili is evident, add the chicken and stir around to cook - does not have to brown. Once chicken is done, remove chicken and chili from wok leaving as much oil in wok as possible.
• Add chopped bell pepper and celery to the wok and stir. Cook until fork tender. Prepare noodles per package instructions.
• Combine soy sauce, vinegar, sherry, Sriracha, brown sugar, green onions, garlic, ginger, cornstarch and water and stir to combine. Return chicken and chili to wok. Ensure wok is hot, then add sauce and stir all to mix well, coating chicken and vegetables with the resulting sauce.
• Plate noodles and top with chicken vegetable mixture. Garnish with peanuts and chopped green onions if desired. Enjoy!

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