Kung Pao Chicken by Karyl's Kulinary Krusade

November 28, 2016

Kung Pao Chicken is a favorite on many Chinese restaurant menus. Skip the takeout and make it at home instead! Easy to prepare, so flavorful, and a wonderful mixture of textures and colors.

Marinade
1 Tablespoon Soy Sauce
1 Tablespoon Lucero Balsamic Vinegar (or other high-quality balsamic vinegar)
1 Tablespoon Hoisin Sauce
1 teaspoon Canola or Vegetable Oil
2 teaspoons Cornstarch
Sauce
2 teaspoons Lucero Balsamic Vinegar (or other high-quality balsamic vinegar)
1 Tablespoon Soy Sauce
1 Tablespoon Hoisin Sauce
1 teaspoon Canola or vegetable oil
2 teaspoon cornstarch
Chicken
1 Tablespoon Canola or Vegetable Oil
½ teaspoon Crushed Red Pepper Flakes (or more, to taste)
2 garlic cloves, thinly sliced
1 teaspoon grated fresh ginger
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
½ cup yellow bell pepper, chopped
Handful of snow peas, sliced diagonally in thirds
2 boneless, skinless, chicken thighs, cut into bite size pieces
¼ cup roasted peanuts
4 green onions, chopped

Add soy sauce, balsamic vinegar, Canola oil, and cornstarch to medium bowl, and stir until the cornstarch is dissolved Add chicken and toss to coat. Marinate for at least 20 minutes, up to 24 hours. If...
See the full directions on my site

Nutritions

Calories
1433

Sodium
4648mg
193% DV

Fat
51g
79% DV

Protein
87g
174% DV

Carbs
148g
50% DV

Fiber
37g
148% DV