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Restaurant Style Kung Pao Chicken

Lauren Allen, Tastes Better from Scratch
  • 35 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

boneless skinless chicken breasts (, cut into small pieces)

3 tbsp

olive oil

1 tsp

crushed red pepper flakes ((or more to increase spiciness))

1/2 cup

dry roasted peanuts

1 tsp

fresh ginger root (, minced)

2

green onion (chopped)

1

red bell pepper (, chopped)

1 tbsp

rice vinegar

1/4 tsp

granulated sugar

1 tsp

low-sodium soy sauce

1

large egg white

1 tsp

cornstarch

1 tsp

cornstarch

1/4 cup

low-sodium chicken broth

1 tsp

chili paste with garlic ((or use sriracha hot sauce with a little minced garlic))

2 tbsp

low-sodium soy sauce

1 tbsp

rice vinegar

1 1/2 tsp

granulated sugar

1 tsp

red wine vinegar

1 tsp

sesame oil

hot cooked rice (, for serving)

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