Saucepan@saucepan · Shared this recipeFollowChinese · dinnerEasy Kung Pao ChickenAn easy weeknight version of the classic Chinese takeout dish, made with chicken, bell peppers, cashews, and a savory-sweet sauce.total50 minprep20 mincook30 minservings6Original recipe on themodernproper.comKeep this recipeAdd a copy of Easy Kung Pao Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings0.5 cup low-sodium soy sauce or tamari3 tbsp seasoned rice vinegar1.5 tbsp sugar2 tbsp cornstarch2 lb boneless, skinless chicken breasts, thinly sliced2 tbsp toasted sesame oil2 tbsp vegetable oil1 red bell pepper, diced1 green bell pepper, diced3 green onions, white and green parts, cut into 2-inch pieces0.5 cup raw cashews or peanuts2 tsp grated fresh ginger6 garlic cloves, minced10 dried red chili peppers, cut in half or ¼ teaspoon chili flakesSea salt, to tasteCooked rice, optional, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small bowl, combine ¼ cup of the soy sauce, the vinegar, sugar, and ¼ cup water. Set aside.2Step 2: In a large bowl, whisk together the remaining ¼ cup of soy sauce and the cornstarch until smooth. Add the chicken and toss to coat.3Step 3: Heat 1 tablespoon of the sesame oil and 1 tablespoon of the vegetable oil in a large skillet over high heat. Once the oil is glistening, working in batches, cook the chicken, stirring, until lightly browned, on both sides, about 8 minutes total per batch. Add the remaining vegetable oil as needed. Transfer the chicken to a plate.4Step 4: Add the remaining 1 tablespoon sesame oil to the same skillet over medium heat. Once the oil is glistening, add the bell peppers and cook, stirring, until they begin to soften, about 4 minutes. Add the green onions, cashews, ginger, garlic, and dried chili peppers and cook, stirring, until fragrant, about 2 more minutes.5Step 5: Return the chicken to the skillet and add the reserved sauce. Stir to combine and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 2 to 3 minutes. Season to taste with salt.6Step 6: Serve over rice, if desired.getsaucepan.com/r/02383ed3-94d1-456e-a8b2-91bad16003f1 · Original: https://themodernproper.com/kung-pao-chicken
