DifficultyBeginner

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

Yields2 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Marinade
Sauce
Chicken

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!

External Products

Ingredients

Marinade
Sauce
Chicken

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