Kung Pao Chicken
Prep + Cook = 25 minutes
6 servings
I used to make a spicy version of Kung Pao chicken that Andrew and I loved, but it’s definitely too hot for most kids, including our daughter Celia whose tongue seems to feel more pain than the rest of her family members’. This version is a little sweeter and just a tad spicy, though you can definitely crank up the heat with extra chilies. Serve it with steamed rice and steamed broccoli.
¼ cup reduced-sodium soy sauce
1 Tbsp. mirin or Chinese rice wine
1 Tbsp. cornstarch
3 Tbsp. Asian sweet chili sauce (also called Mae Ploy) (sold at Trader Joe’s or International section of supermarkets)
¼ tsp. crushed red pepper flakes or Asian chili garlic sauce (optional, for extra heat)
1 Tbsp. canola or vegetable oil
1 - 1 ½ lb. boneless, skinless chicken breasts, diced
1 tsp. minced garlic (1 – 2 cloves)
½ white onion, diced
2 red bell peppers, seeded and diced
¼ cup roasted peanuts
In a large measuring cup or medium bowl, whisk together the soy sauce, rice wine or mirin, cornstarch, and Asian sweet chili sauce (and optional crushed red peppers or Asian chili garlic sauce). Set it aside.
In a large nonstick skillet or wok, heat the oil over medium to medium-high heat. Add the chicken and stir-fry it for about 3 minutes until the outsides turn white. Add the garlic, onions and peppers and continue to stir-fry the mixture for about the more minutes until the peppers are tender-crisp. Add the reserved sauce and peanuts and cook it for 1 – 2 minutes until it is heated through and the chicken and vegetables are coated. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.