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Kung Pao Chicken

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ingredients

5 tablespoons Kikkoman® Soy Sauce, divided
8 whole dried red chilies
2 teaspoons dry sherry
3 tablespoons vegetable oil
1 tablespoon cornstarch
2 bunches scallions, use white parts only & cut into 1/2-inch lengths cubed
2 pounds boneless, skinless chicken thighs,
1 green bell pepper, chunked
1 tablespoon Kikkoman® Rice Vinegar
2 garlic cloves, minced
1 tablespoon Kikkoman® Hoisin Sauce
1 tablespoon minced fresh ginger root
1 tablespoon Kikkoman® Sesame Oil
¾ cup dry roasted peanuts
1 teaspoon sugar

directions

In medium bowl, combine 3 Tbsp. soy sauce, sherry and cornstarch. Stir in chicken; let stand 10 minutes.  Meanwhile, in small bowl, combine remaining 2 Tbsp. soy sauce, vinegar, hoisin, sesame oil and sugar and set aside.  Stir-fry chilies in hot oil in large skillet or wok over high heat for 30 seconds, then add chicken; stir-fry 5 minutes.  Add scallions, bell pepper, garlic, ginger and stir-fry 2 minutes longer.  Stir in sauce mixture. Add peanuts; stir and cook for 1 minute. Serve hot.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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