Kung Pao Chicken, Sichuan Eggplant and Sticky Rice

Why order takeout when you can have this dish on the table in under 20 minutes!

Kung Pao Chicken

Print Grocery List Print Recipe
Serves: 4 Total Time: 20 minutes


  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast or thighs, cut into 1-inch cubes
  • generous pinch of red pepper flakes
  • 5 scallions, white and green parts separated and thinly sliced
  • 1 teaspoon minced or grated ginger
  • ¼ cup unsalted dry-roasted peanuts
  • 2 teaspoons rice vinegar (or Chinese rice wine)
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon balsamic vinegar (or Chinese black vinegar)
  • 1 teaspoon soy sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground Sichuan pepper (or red pepper flakes)


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