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Bone Suckin’® Yaki Kung Pao Chicken Recipe

Bone Suckin’ Yaki Kung Pao Chicken Recipe

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

  • Author: Bone Suckin’® Sauce
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 2
  • Category: Entree

Ingredients

  • —–Marinade—–
  • Bone Suckin’® Yaki® Sauce, 1 Tbsp.
  • Rice Vinegar, 1 Tbsp.
  • Peanut Oil, 1 Tbsp.
  • Cornstarch, 1 Tbsp.
  • —–Sauce—–
  • Bone Suckin’ Yaki Sauce, 3 Tbsp.
  • Rice Wine, 2 Tbsp.
  • Rice Vinegar, 3 Tbsp.
  • Hoisin Sauce, 2 Tbsp.
  • —–Chicken—–
  • Chicken Breast, 2, boneless, skinless, sliced thinly
  • Peanut Oil, 2 Tbsp.
  • Dried Red Chilies, 4, stems and seeds removed (I used Moritas)
  • Ginger, 1 Tbsp., thinly sliced and smashed
  • Garlic, 1 Tbsp., minced and smashed
  • Green Onion, 1/4 cup, thinly sliced, white and green parts
  • Peanuts, 1/4 cup (I used Fire Dancer Jalapeno Peanuts)
  • Cornstarch, 1 Tbsp. plus Water, 2 Tbsp., combined to make a slurry

Instructions

Kung Pao Chicken Marinade:

  1. Combine Bone Suckin’® Yaki® Sauce, 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:

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

Kung Pao Chicken:

  1. 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.
  2. 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. Recipe serves 2. Enjoy!

 

Bone Suckin’ Yaki Kung Pao Chicken Recipe

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