Chicken Dinners Members

Kung Pao Chicken

A fast, spicy Sichuan stir-fry of diced chicken, roasted peanuts, and dried chiles in a tangy soy and vinegar sauce. Faster and fresher than delivery.

20 minPrep

15 minCook

35 minTotal

4 servingsServings

MediumDifficulty

⭐ 4.6Rating

Ingredients

1.5 pounds boneless, skinless chicken thighs, cut into 3/4 inch pieces
1 tablespoon soy sauce

Instructions

In a medium bowl, combine the diced chicken with 1 tablespoon soy sauce, the Shaoxing wine, and 2 teaspoons cornstarch. Stir well and let marinate for 15 minutes at room temperature; this is a classic Chinese velveting technique that keeps the chicken tender during the hot, fast stir-fry.

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