High Protein Kung Pao Chicken - Ready in 20 Minutes
Kung Pao Chicken is a Chinese takeout favorite featuring marinated chicken in a sweet-sour-salty sauce with the addictive tingling heat from Sichuan pepper. It's quick and easy to make at home with intense flavors that mix perfectly with rice.
👨🍳 Instructions
- 1Step 1
Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
- 2Step 2
Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 – 20 minutes.
- 3Step 3
Add water into remaining Sauce.
- 4Step 4
Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
- 5Step 5
Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through – about 2 minutes.
- 6Step 6
Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
- 7Step 7
Just before the end, mix through peanuts and green part of the green onions. Also check spiciness – add more Sichuan pepper if you can handle the heat!
- 8Step 8
Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!
📊 Nutrition Facts (per serving)
📖 View the original recipe
This recipe comes from Nagi | RecipeTin Eats's blog. Visit the original source for more inspiration!
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