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Kung Pao Chicken

Kung Pao Chicken | This takeout classic is quick to whip up at home for an easy weeknight dinner or as a tasty meal-prep recipe to enjoy later on! The dish as we know it today evolved from the traditional cuisine of the Chinese province of Sichuan. For a dinner full of flavor and spice, you can’t go wrong with homemade Kung Pao Chicken. The quick chicken marinade doubles as a sauce and the rest of the dish comes together with fresh vegetables, cooked rice, and chili for kick.

Ingredients

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

For Kung Pao Marinade/Sauce
½ cup chicken stock
⅓ cup Kikkoman® Soy Sauce
¼ cup Kikkoman® Rice Vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoon brown sugar
2 teaspoons cornstarch

For Kung Pao Chicken
1 ½ lbs. boneless skinless chicken thighs
2 tablespoons + 2 tablespoons vegetable oil, divided
1 small zucchini, sliced into half moons
1 red bell pepper, chopped
½ cup coarsely chopped green onion
8-10 dried red chilies, stems removed
⅓ cup roasted peanuts

For Serving
4 cups cooked rice

Instructions

  1. Whisk together ingredients for sauce in a small bowl until cornstarch is dissolved. Slice chicken thighs into bite-sized pieces and trim off excess fat. Place chicken in a medium bowl and cover with ¼ cup of sauce. Allow to marinate for 10 minutes at room temperature.
  2. Heat 2 tablespoons of oil over medium-high heat in a large non-stick skillet for 2 minutes. Drain marinade from chicken and add chicken pieces to hot pan. Brown for 8 minutes, stirring occasionally. Transfer chicken to a bowl and discard liquid from pan.  Carefully wipe pan dry with paper towel. Note: Chicken does not have to be fully cooked at this point.
  3. Reduce heat to medium and add remaining 2 tablespoons of oil to pan. Add zucchini, bell pepper, onion and chiles to pan and sauté for 5 minutes.
  4. Return chicken to pan and pour sauce over chicken and vegetables. Stir. Bring to a simmer and reduce heat to low. Simmer for 8-10 minutes, until sauce thickens and chicken is cooked through. Stir in peanuts during the last 2 minutes of cooking. Serve Kung Pao chicken hot with rice.

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