DifficultyBeginner

Fire Dancer peanuts add zing to this Kung Pao Chicken recipe!

Yields2 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
Marinade
 1 tbsp Rice Vinegar
 1 tbsp Peanut Oil
 1 tbsp Cornstarch
Sauce
 2 tbsp Rice Wine
 3 tbsp Rice Vinegar
 2 tbsp Hoisin Sauce
Chicken
 2 Chicken Breastsboneless, skinless, sliced thinly
 2 tbsp Peanut Oil
 4 Dried Red Chiliesstems and seeds removed (I used Moritas)
 1 tbsp Gingerthinly sliced and smashed
 1 tbsp Garlicminced and smashed
 ¼ cup Green Onionthinly sliced, white and green parts
 ¼ cup Peanuts (I used Fire Dancer Jalapeno Peanuts)
 1 tbsp Cornstarchplus Water, 2 Tbsp., combined to make a slurry
Bone Suckin' Kung Pao Chicken
Kung Pao Chicken Marinade
1

Combine Bone Suckin’® Yaki®, rice vinegar, peanut oil and cornstarch in a medium glass or plastic bowl. Place the chicken in the marinade, cover and refrigerate for 20 minutes.

Sauce
2

In a small bowl, combine the ingredients for the sauce and set aside.

Kung Pao Chicken
3

Over high heat in a skillet, heat the peanut oil to almost smoking temperature. Toss in chilies, ginger, garlic, green onions and stir fry for 30 to 40 seconds. Turn the heat down to medium-high, add the chicken and stir-fry for 2 to 3 minutes.

4

Add the sauce to the skillet and bring to a boil. Add the peanuts and slurry (cornstarch and water). Continue cooking the food for another 4 to 5 minutes and stirring frequently. Transfer to a serving plate and garnish with green onions. Enjoy!

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Ingredients

Marinade
 1 tbsp Rice Vinegar
 1 tbsp Peanut Oil
 1 tbsp Cornstarch
Sauce
 2 tbsp Rice Wine
 3 tbsp Rice Vinegar
 2 tbsp Hoisin Sauce
Chicken
 2 Chicken Breastsboneless, skinless, sliced thinly
 2 tbsp Peanut Oil
 4 Dried Red Chiliesstems and seeds removed (I used Moritas)
 1 tbsp Gingerthinly sliced and smashed
 1 tbsp Garlicminced and smashed
 ¼ cup Green Onionthinly sliced, white and green parts
 ¼ cup Peanuts (I used Fire Dancer Jalapeno Peanuts)
 1 tbsp Cornstarchplus Water, 2 Tbsp., combined to make a slurry

Directions

Kung Pao Chicken Marinade
1

Combine Bone Suckin’® Yaki®, rice vinegar, peanut oil and cornstarch in a medium glass or plastic bowl. Place the chicken in the marinade, cover and refrigerate for 20 minutes.

Sauce
2

In a small bowl, combine the ingredients for the sauce and set aside.

Kung Pao Chicken
3

Over high heat in a skillet, heat the peanut oil to almost smoking temperature. Toss in chilies, ginger, garlic, green onions and stir fry for 30 to 40 seconds. Turn the heat down to medium-high, add the chicken and stir-fry for 2 to 3 minutes.

4

Add the sauce to the skillet and bring to a boil. Add the peanuts and slurry (cornstarch and water). Continue cooking the food for another 4 to 5 minutes and stirring frequently. Transfer to a serving plate and garnish with green onions. Enjoy!

Bone Suckin’ Yaki Kung Pao Chicken