Spicy chicken, peanuts and vegetables on a bed of noodles.
Directions for: The Pioneer Woman's Kung Pao Chicken
Ingredients
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 stalks celery, very finely sliced
1 large red bell pepper, cut into large chunks
cup unsalted peanuts
Cooked lo mein or chow mein noodles, for serving
2 green onions, sliced
Directions
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.
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.
3. Serve over noodles and garnish with sliced green onions.
Tips and Substitutions
Cook's Note
If the sauce becomes too thick, you can loosen it with a little water.
See more: Asian, Chicken, Main, Nuts, Vegetables