“Kung Pao” Chicken w/ Spicy Garlic Sauce

Kung Pao Chicken is top of our list for most delicious Americanized Chinese food. With juicy chunks of chicken, crunchy celery, and peanuts, all tossed together in a savory and spicy sauce, Kung Pao Chicken makes for a texturally satisfying feast. What makes the dish even better is how easy it is to make. All you have to do is stir-fry the ingredients together until just cooked. To our delight, we discovered that our very own Spicy Garlic Sauce serves as a great base for the dish since it is loaded with plenty of garlic and chillies. Looks like we’ve got a new easy weekday crowd pleaser on our hands.

Kung Pao Chicken w/ Spicy Garlic Sauce

Ingredients

1 1/3 pounds boneless, skinless chicken thighs (about 4), cut into 1/2-inch pieces

5 tablespoons soy sauce

2 tablespoons sherry

4 tablespoons Spicy Garlic Sauce

1 tablespoon plus 2 teaspoons cornstarch

2 tablespoons of rice vinegar

2 teaspoons Asian sesame oil

1/3 cup water

2 tablespoons cooking oil

1/2 cup peanuts

3 stalks of celery, diced

2 large carrots, diced

4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces

Method:

1. In a medium bowl, toss the chicken with the soy sauce, sherry, Spicy Garlic Sauce, sesame oil, and 1 tablespoon cornstarch.

2. Let the chicken marinate for 30 minutes. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.

3. Add the peanuts and stir-fry until light brown, about 30 seconds.

4. Remove from the pan.

5. Heat the remaining 1 tablespoon oil.

6. Add the white part of the scallions, carrots, and celery to the pan and cook, stirring, for 1-2 minutes.

7. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.

8. Add scallion tops and simmer until the chicken is just done, about 1 minute longer.

9. Stir in the peanuts.

10. Serve with white or brown rice.

11. Enjoy!