Pioneer Woman Kung Pao Chicken 

Pioneer Woman Kung Pao Chicken is made with soy sauce, brown sugar, minced ginger, sherry, sriracha, cornstarch, rice wine vinegar, garlic, peanut oil, dried Asian chile peppers, boneless skinless chicken thighs, celery, red bell pepper, unsalted peanuts, cooked lo mein or chow mein noodles, and green onions. This delicious Kung Pao Chicken recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

For the Sauce:

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons minced ginger
• 1 tablespoon sherry
• 1 tablespoon sriracha
• 1 tablespoon cornstarch mixed with 3 tablespoons water
• 2 teaspoons rice wine vinegar
• 2 cloves garlic, minced

For the Stir-Fry:

• 2 tablespoons peanut oil
• 8 dried Asian chile peppers, snipped into small pieces
• 6 boneless, skinless chicken thighs, diced small
• 2 stalks celery, very finely sliced
• 1 large red bell pepper, cut into large chunks
• 1/2 cup unsalted peanuts
• Cooked lo mein or chow mein noodles, for serving
• 2 green onions, sliced, for garnish

How To Cook Kung Pao Chicken :

1. Prepare the Sauce: In a bowl, mix together the soy sauce, brown sugar, minced ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar, and minced garlic. Set aside.
2. Cook the Chicken: Heat the peanut oil over high heat in a large skillet. Add the snipped dried chiles and cook for 30 seconds, stirring to release their heat. Then, add the diced chicken thighs to the skillet and fry until cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add the finely sliced celery and large chunks of red bell pepper. Cook for 1 minute, then return the cooked chicken to the skillet.
4. Combine and Thicken: Pour in the prepared sauce mixture and cook until the sauce thickens, about 2 minutes. Add the unsalted peanuts and toss everything together until well coated.
5. Serve: Serve the Kung Pao Chicken over cooked lo mein or chow mein noodles. Garnish with sliced green onions.

Recipe Tips

• Use Fresh Ingredients: Fresh garlic and ginger make a big difference in flavor. Always use fresh instead of dried for the best taste.
• Control the Heat: Adjust the number of dried chile peppers based on your spice preference. Start with fewer if you’re not sure how much heat you can handle.
• Marinate the Chicken: For even better flavor, marinate the diced chicken in soy sauce and a little ginger for 15-30 minutes before cooking.
• Prep Ahead: Chop all your vegetables and mix the sauce ingredients before you start cooking. This makes the cooking process faster and smoother.
• Thicken the Sauce: If you prefer a thicker sauce, let it simmer for a minute or two longer after adding the cornstarch mixture. Just be careful not to overcook the chicken.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftovers Kung Pao Chicken cool down to room temperature. Then, put it in an airtight container and store it in the fridge. It will stay good for up to 3 days.
• Freeze: To freeze, let leftovers Kung Pao Chicken cool completely and put it in a freezer-safe container. It can be frozen for up to 2 months. When you want to eat it, thaw it in the fridge overnight before reheating.
• Reheeating: Place leftovers Kung Pao Chicken in a skillet over medium heat for 3 minutes , stirring occasionally until heated through, or microwave it in 30-second intervals, stirring in between, until hot. Adding a splash of water or broth can help keep it moist.

Nutrition Facts

Serving Size: 1 cup (about 604g)

• Calories: 399
• Total Fat: 21g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 977mg
• Potassium: 680mg
• Total Carbohydrate: 31g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 27g

More Pioneer Woman Recipe:

• Pioneer Woman Chicken Sausage And Gnocchi 
• Pioneer Woman Chicken Divan
• Pioneer Woman Chicken Ala King
• Pioneer Woman Chicken Biscuit Casserole
• Pioneer Woman Chicken Dorito Casserole