[wpurp-searchable-recipe]Kathee’s Spicy Kung Pao Chicken – – olive oil, onions (diced), chicken (breast cut into 1/2" cubes), chili garlic sauce or Sriracha, soy sauce, hoisin sauce, brown sugar, oyster sauce, red pepper flakes (or more to taste), peanuts (roasted and salted), green onions (sliced on the diagonal), Heat olive oil over medium heat in a skillet. Add the onions and cook until translucent (about 2 minutes). Add the chicken and cook until it is white and just shy of cooked through. ; Add the remaining ingredients except the green onions. Stir to incorporate with the chicken and cook another 5 minutes until the chicken is fully cooked. Add the green onions and saute for another minute. ; Serve over steamed white rice. ; – [/wpurp-searchable-recipe]
- 1 tbsp. olive oil
- ½ cup onions diced
- 1 lb. chicken breast cut into 1/2" cubes
- 3 tbsp. chili garlic sauce or Sriracha
- 1 tbsp. soy sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. brown sugar
- 1/2 tbsp. oyster sauce
- 1/4 tsp. red pepper flakes or more to taste
- 1/3 cup peanuts roasted and salted
- 3 green onions sliced on the diagonal
- Heat olive oil over medium heat in a skillet. Add the onions and cook until translucent (about 2 minutes). Add the chicken and cook until it is white and just shy of cooked through.
- Add the remaining ingredients except the green onions. Stir to incorporate with the chicken and cook another 5 minutes until the chicken is fully cooked. Add the green onions and saute for another minute.
- Serve over steamed white rice.
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