Name: The Pioneer Woman’s Kung Pao Chicken
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: ¼ cup soy sauce; 2 tbsp brown sugar; 2 tbsp minced ginger; 1 tbsp sherry; 1 tbsp sriracha; 1 tbsp cornstarch mixed with 3 tbsp water; 2 tsp rice wine vinegar; 2 cloves garlic, minced; 2 tbsp peanut oil; 8 dried Asian chile peppers, snipped into small pieces; 6 boneless, skinless chicken thighs, diced small; 2 stalk celery, very finely sliced; 1 large red bell pepper, cut into large chunks; ½ cup unsalted peanuts; Cooked lo mein or chow mein noodles, for serving; 2 green onions, sliced

Prep Time

25 min

Yields

6 servings

Spicy chicken, peanuts and vegetables on a bed of noodles.

ingredients

cup soy sauce

tbsp brown sugar

tbsp minced ginger

tbsp sherry

tbsp sriracha

tbsp cornstarch mixed with 3 tbsp water

tsp rice wine vinegar

cloves garlic, minced

tbsp peanut oil

dried Asian chile peppers, snipped into small pieces

boneless, skinless chicken thighs, diced small

stalk celery, very finely sliced

large red bell pepper, cut into large chunks

cup unsalted peanuts

Cooked lo mein or chow mein noodles, for serving

green onions, sliced

Ingredient Substitution Guide

directions

Notes

Cook's NoteIf the sauce becomes too thick, you can loosen it with a little water.

Step 1

Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.

Step 2

Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.

Step 3

Serve over noodles and garnish with sliced green onions.

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ingredients

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