Kung Pao Chicken
This Kung Pao Chicken is the perfect balance of flavors and textures. It is a dish that is all at once loaded with heat, sweet, sour, savory, as well as heaping helping of crunch. You can expect it to be just as good as what you used to get when you went out.
Servings Prep Time
6Individual Servings 20Minutes
Cook Time Passive Time
10Minutes 30Minutes to marinate chicken.
Servings Prep Time
6Individual Servings 20Minutes
Cook Time Passive Time
10Minutes 30Minutes to marinate chicken.
Ingredients
Instructions
  1. Combine chicken, 2 teaspoons of the Tamari and 2 teaspoons dry sherry in medium bowl and mix thoroughly. Allow chicken to marinate in the fridge for at least 30 minutes, and up to two hours.
  2. Combine scallion whites, garlic, and ginger in small bowl. In another small bowl combine remaining Tamari, sesame oil, remaining dry sherry, the glucomannan powder, vinegar, chili-garlic sauce, chicken stock and sugar in small bowl and mix until the glucomannan is dissolved. It will thicken slightly, but will thicken substantially when you add it to the cooked chicken and vegetables and it heats up.
  3. In a heavy duty frying pan (cast Iron is ideal) add 1 Tbls of the peanut oil and turn the heat to high to get the skillet very hot. Add the dried chiles and cook until the chiles start turning dark red and become very fragrant. Remove your skillet from the heat. Pick out chiles and reserve them. At this point I cut them with kitchen shears into thirds so chiles are no longer whole.
  4. Return the skillet to high heat until it is just beginning to smoke. Add all the marinated chicken. Spread in even layer with a metal spatula and allow the chicken to begin caramelizing before beginning to stir and toss until it is no longer translucent. Remove from the heat and transfer the chicken to a medium bowl.
  5. Return the skillet to the heat and add the other Tbls of oil. Add the bell pepper and celery and quickly stir for about a minute. You want crisp tender. Add the scallions, garlic and ginger and quickly stir until the garlic starts to take on color. Add back in the chicken and the reserved sauce. In about a minute or so the heat will activate the glucomannan and the sauce will be begin to bubble and get thick. Quickly remove from the heat and transfer to a platter and serve immediately with chopped peanuts and scallion greens on the side. You can serve this alone or with riced cauliflower in place of the white Jasmine rice this is traditionally served with.
Recipe Notes

Nutrition FactsCalculated using My Fitness Pal
Servings 4

Calories 383

Fat 19g, Cholesterol 106mg, Sodium 821mg, Potassium 190mg, Total Carbs 8g, Fiber 3g, Sugars 3g,
Protein 39g, Net Grams 5g

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