| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 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
- 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
Instructions
- Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
- Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
- Serve over noodles and garnish with sliced green onions.
Nutrition Facts
| Calories | 376 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 157 milligrams |
| Sodium | 814 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
| Sugar | 6 grams |
Reviews
Really delicious! I love spice but will cut the chilies by half next time. Served over rice instead and added some bean sprouts and water chestnuts. Awesome!
Tastes just like my Chinese takeout! So good and probably a lot better for me! I added a couple more chilis. Served it over brown rice (better for me). So good!!!!
Soooo delicious! My family thoroughly enjoys this recipe!! My family prefers half of the hot peppers, or sometimes I just leave the peppers whole and the heat with the suggested amount of peppers is fine. My husband and son enjoy this so much that when I doubled the recipe and cut up 16 hot peppers it was painful to eat but they ate it anyway, even the leftovers! They told me that they couldn’t stop eating it even as hot as it was!
Best ever! Simple and great every time.
Best kung pao I’ve ever had! Made it the first time exactly as written. It was super spicy just the way my family likes it. Not me – my mouth was on fire. So I cut back on the chilies and sriracha and viola….perfectly delicious kung pao. My family adds sriracha when they eat it. No one complains when it’s kung pao night! This is excellent on rice and noodles. It’s makes great left overs too!
Flavorful, but next time, I’ll need to cut the number of chilies, as my family (except for me) could not handle the heat. Sauce is excellent.
One of our favorite recipes by Ree! So simple, but so good!
Big taste for little effort. I actually cheated and used pre-cooked pork tenderloin I cut up into chunks, leftover from a previous dinner. I added a dollop of oyster sauce at end bc it seemed to need something. That did the trick. If you don’t have sriracha, you can use sambal or Chinese chili sauce. I used cashews.
Delicious !!!
delicious and easy to make