![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/kung-pao-chicken/&media=https://blythesblog.com/wp-content/uploads/2018/11/fullsizeoutput_2050-1920x850.jpeg&description=<span style="caret-color: #000000; color: #000000; font-family: -webkit-standard; font-size: 18px;">This Kung Pao Chicken is a copycat version from Panda Express. I love Chinese takeout food, but I know that it’s very high in sodium and fat. This</span><span style="caret-color: #000000; color: #000000; font-family: -webkit-standard; font-size: 18px;"> is classic Chinese dish is easy to recreate at home.</span> data-pin-do=)
Kung Pao Chicken
November 20, 2018
This Kung Pao Chicken is a copycat version from Panda Express. I love Chinese takeout food, but I know that it’s very high in sodium and fat. This is classic Chinese dish is easy to recreate at home.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 4 Servings
Ingredients
1 pound boneless, skinless chicken breast, diced into ½-inch pieces
2½ tablespoons reduced sodium soy sauce
2½ tablespoons vegetable oil, divided use
12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)
¼ cup diced green onion, white part only, in ½-inch pieces
1 teaspoon crushed red chili pepper
½ tablespoon cornstarch mixed with ½ tablespoon water
2 ounces dry roasted peanuts or cashews
1 red bell pepper, cut into ¾ inch cubes
Directions
1Combine the chicken, ¼ cup water, ½ teaspoon salt, ½ egg, ¼ cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.
2In a small bowl add the wine, soy sauce and water and set aside.
3Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!
4Add 2 tablespoons vegetable oil.
5Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
6Remove the chicken from the pan, add another ½ tablespoon of oil and the red bell pepper and zucchini.
7Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
8Remove vegetables and add the chili peppers.
9Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
10Stir for 2-3 seconds and immediately add the wine/soy/water mixture.
11Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.
12Add the chicken and vegetables back in, stir to combine. Serve with rice.
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