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Kung Pao Chicken for Two

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“Original recipe comes from Cook's Illustrated however, I've made some adjustments to fit our taste. If preferred, pork can be substituted for the chicken.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss chicken with sherry and soy sauce in medium bowl; marinate until breast have absorbed flavors, about 10 minutes.
  2. Mix garlic, ginger, and 1 teaspoon oil in small bowl; set aside.
  3. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
  4. Heat 1 tablespoon oil in 10-inch skillet over high heat until just beginning to smoke.
  5. Add chicken and cook without stirring for 1 1/2 to 2 minutes, allowing chicken to brown on one side; stir and cook 1 to 1 1/2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer.
  6. Transfer chicken, peanuts, and chiles to bowl; set aside.
  7. Return skillet to burner and reheat briefly, 15 to 30 seconds.
  8. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds.
  9. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 15 to 20 seconds.
  10. Stir in scallions and serve.

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