Kung Pao Chicken
By America's Test KitchenPublished on October 29, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup low-sodium chicken broth 3 tablespoons oyster sauce 2 teaspoons hot sauce 2 teaspoons cornstarch 3 tablespoons vegetable oil 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces½ cup dry-roasted peanuts 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces3 garlic cloves, minced1 tablespoon grated fresh ginger
Before You Begin
Serve with rice and steamed broccoli.
Instructions
- Whisk broth, oyster sauce, hot sauce, and cornstarch together in medium bowl; set aside. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and peanuts and cook until chicken is lightly browned, about 4 minutes. Transfer chicken and peanuts to plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add chicken, peanuts, and any accumulated juice from plate and simmer until sauce has thickened and chicken is cooked through, about 4 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
3 tablespoons vegetable oil
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ cup dry-roasted peanuts
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
Ingredients
1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
3 tablespoons vegetable oil
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ cup dry-roasted peanuts
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
Ingredients
1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
3 tablespoons vegetable oil
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ cup dry-roasted peanuts
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
Why This Recipe Works
Just four ingredients—broth, oyster sauce, hot sauce, and cornstarch—make an easy and tasty sauce for the chicken.
Before You Begin
Serve with rice and steamed broccoli.
Instructions
- Whisk broth, oyster sauce, hot sauce, and cornstarch together in medium bowl; set aside. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and peanuts and cook until chicken is lightly browned, about 4 minutes. Transfer chicken and peanuts to plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add chicken, peanuts, and any accumulated juice from plate and simmer until sauce has thickened and chicken is cooked through, about 4 minutes. Serve.
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