Red pepper flakes – just a pinch adds a good amount of eat and flavor.Ĭheck the fridge.Peanuts – two big handfuls ought to be enough.Water chestnuts – this adds a delightful crunch to the recipe, but are completely optional.Brown sugar – gives the dish some much needed sweetness for the kiddos.White vinegar – if you have Chinese black vinegar or rice vinegar you can use that too!.You can find this at most grocery stores in the Asian foods aisle or on Amazon. Chile paste – I like to use three heaping tablespoons of this sauce, but you can use less if you want to ease up on the heat in the dish.Cornstarch – dissolve four tablespoons into four teaspoons of cold water to thicken the sauce.You can swap out yellow, orange or green pepper too. Zucchini – one small veggie, chopped into bite size pieces.Vegetable oil – a light canola oil works best.Sesame oil – a little goes a long way with this oil, so just a few teaspoons is all you need.Soy sauce – any kind works! Dark soy sauce, low-sodium, light soy sauce, whatever you have.You could use water and chicken bouillon if that’s what you have in your pantry. Chicken broth – any canned or boxed broth from the store works great.I like using chicken breast, but you can use chicken thighs and breasts too. There’s a little of this and a little of that, and you can switch out veggies for things you have on hand for different flavors of stir-fried goodness every time. Ingredients in Kung Pao Chickenĭon’t be intimidated by this longer list of ingredients. YUM! My family loves it too! We add lots of extra veggies for a wonderfully simple yet satisfying dinner any night of the week. Juicy chunks of chicken drenched in a spicy hot sauce that’s so full of flavor, with tender veggies served over rice. This easy kung pao chicken recipe comes together fast, so even when I don’t feel like leaving the house, I can enjoy my favorite Chinese takeout dish at home. Kung Pao Chicken is one of my favorite dishes and always my first choice anytime I go to out to eat. Frequently Asked Questions about this Recipe.
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