Kung Pao Chicken Thighs
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2 | Ready In: < 30 minutes
Ingredients:
3/4 pound boneless, skinless chicken thighs
***Marinade***
2 tablespoons oyster sauce
1 teaspoon cornstarch
***Sauce***
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
***Remaining Ingredients***
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 ounce size) sliced bamboo shoots, drained
2 teaspoons cornstarch, DISSOLVED IN
1 tablespoon water
1/3 cup roasted peanuts
Directions:
Combine marinade ingredients in a bowl.
Cut chicken into 1-inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots. Stir-fry for 1 1/2 minutes.
Return chicken and chilies to wok and stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
Recipe Location: https://www.cdkitchen.com/recipes/recs/284/Kung_Pao_Chicken_Thighs46240.shtml
Recipe ID: 5
Nutrition:
per serving: 357 calories, 20g fat, 29g carbohydrates, 17g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.