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Kung Pao Chicken w/ Vegetables

When you want to get your veggies in this is a great way to do it. While it's not traditional to add all of the veggies, I like it. Use the type of veggies you like. I use chicken thighs when I make this. It takes time to clean them so to save on time you may want to buy chicken breasts.

Ingredients: serves 4

1 lb. Chicken Thighs or Breasts

1 T Soy Sauce

2 t Dry Sherry or Dry White Wine

1 1/2 t Corn Starch or Tapioca Starch

Marinade the chicken:

Clean the thighs or breasts and cut into small pieces. Put them in a bowl and add the soy sauce, sherry and tapioca starch. Mix well and refrigerate for 1 hour.

1 T Miso Paste (many grocery stores carry this in the refrigerated section, omit if not available)

1 T Hoisin Sauce

1 t. Light Brown Sugar

1 T Dry Sherry

1 T Chinese Black Vinegar ( use balsamic is you do not have the black vinegar)

4 Garlic Cloves, minced

1/2" Piece of Ginger, peeled and minced

1 sm. can Diced Water Chestnuts

1 Carrot, diced

6 Asparagus stalks, cut into 1 inch pieces

8 oz. Sliced Mushrooms

3 -4 Dried Cayenne Chillies

1/2 c Roasted Cashews or Peanuts

1/4 c Sliced Scallions (garnish)

2 Cups Brown Rice

While the chicken is marinating, cook the rice according to directions. Do not add any salt to the rice since the sauce has enough salt.

Combine the miso paste, hoisin sauce, light brown sugar, sherry, vinegar, minced garlic and minced ginger in a bowl and set next to the cook-top.

When the rice has finished cooking, let it rest.

Gather all of your ingredients and place next to the cook-top.

Heat a large saute pan over medium high heat and add about 1 T grapeseed oil or other light tasting oil. Cook the chicken until it is nice and brown and fully cooked through. Add the vegetables and chilies. Cook until they begin to soften. Add the cashews or peanuts and then the sauce and stir well. Turn off the heat. Let rest for about 5 minutes.

To plate, put some rice in the center and then top with the chicken/veg mixture. Garnish with scallions.


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