Takeout Style Kung Pao Chicken Diced Chicken With Peppers And Peanuts Recipes

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TAKEOUT-STYLE KUNG PAO CHICKEN (DICED CHICKEN WITH PEPPERS AND PEANUTS) RECIPE



Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe image

Marinated chicken thighs, properly stir-fried peppers and celery, roasted peanuts, and a sweet, sour, and savory sauce make for the best takeout-style kung pao chicken recipe.

Provided by J. Kenji López-Alt

Categories     Mains

Time 50m

Yield 4

Number Of Ingredients 26

For the Chicken:
1 1/2 pounds (680g) boneless skinless chicken thighs, cut into 3/4-inch chunks (see note)
1 teaspoon (5ml) dark soy sauce
1 teaspoon (5ml) Shaoxing wine (see note)
1/2 teaspoon (2.5g) sugar
1/2 teaspoon (2.5ml) roasted sesame oil
1/2 teaspoon (1.25g) cornstarch
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or same weight
1/4 teaspoon ground white pepper
For the Stir-Fry:
2 tablespoons (30ml) homemade or store-bought low-sodium chicken stock
1 tablespoon (15ml) dark soy sauce
1 tablespoon (15ml) Shaoxing wine
1 tablespoon (15ml) distilled white vinegar
1 tablespoon (15g) sugar
2 teaspoons (5g) cornstarch
1 teaspoon roasted (5ml) sesame oil
3 tablespoons (45ml) vegetable, peanut, or canola oil, divided
1 large red bell pepper, cut into 3/4-inch dice
1 large green bell pepper, cut into 3/4-inch dice
2 stalks celery, cut into 3/4-inch dice
1/2 cup (100g) roasted peanuts
2 teaspoons (5g) minced fresh garlic (about 2 medium cloves)
2 teaspoons (5g) minced fresh ginger
1 scallion, white and light green parts only, finely minced
8 small dried red Chinese or Arbol chiles (see note)

Steps:

  • For the Chicken: Combine chicken, soy sauce, wine, sugar, sesame oil, cornstarch, salt, and pepper in a medium bowl and toss to coat. Set aside for 20 minutes.
  • For the Stir-Fry: Combine chicken stock, soy sauce, wine, vinegar, sugar, cornstarch, and sesame oil in a small bowl and whisk together until homogenous. Set aside.
  • Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.
  • Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.
  • Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.

Nutrition Facts : Calories 600 kcal, Carbohydrate 20 g, Cholesterol 207 mg, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, Sodium 894 mg, Sugar 8 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g

TAKEOUT-STYLE KUNG PAO CHICKEN



Takeout-Style Kung Pao Chicken image

Enjoy our yummy Takeout-Style Kung Pao Chicken without ever leaving home. Takeout-Style Kung Pao Chicken is a spicy recipe you can make yourself.

Provided by My Food and Family

Categories     Chinese Food

Time 30m

Yield 4 servings, 1 cup each

Number Of Ingredients 10

2 Tbsp. flour
1/2 tsp. crushed red pepper
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1 each green and red bell pepper, cut into 3/4-inch pieces
1 stalk celery, cut into 3/4-inch-thick slices
1/2 cup cocktail peanuts
2 green onions, cut into 3/4-inch lengths
2 tsp. finely chopped fresh ginger
2 cloves garlic, minced

Steps:

  • Combine flour, crushed pepper and 1/4 cup dressing in medium bowl. Add chicken; stir to evenly coat with dressing mixture.
  • Add to large nonstick skillet or wok; stir-fry on medium-high heat 5 to 6 min. or until chicken is done. Spoon chicken onto plate; set aside.
  • Add bell peppers and celery to skillet; stir-fry 3 to 4 min. or until crisp-tender. Spoon cooked vegetables to one side of skillet. Add nuts, onions, ginger and garlic to other side of skillet; stir-fry 1 to 2 min. or until onions are crisp-tender.
  • Return chicken to skillet. Add remaining dressing; stir to combine all ingredients. Stir-fry 2 to 3 min. or until heated through.

Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

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