Kung Pao Chicken

Discover the perfect Kung Pao Chicken recipe, a delightful blend of flavors that will delight your taste buds and satisfy your cravings.

Course Main Course

Cuisine Asian, Chinese

Keyword kung pao chicken recipe, kung pao stir fry

Prep Time 5

Cook Time 10

Total Time 20

Servings

Calories 525kcal

4 Cloves Garlic
2 1/2 tbsp Soy Sauce
2 tbsp Chicken Broth
2 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
1 tbsp Sweetener your preferred sweetener
2 tsp Red Wine Vinegar
1 tbsp Sriracha
1 tsp Toasted Sesame Oil
1/8 tsp Xanthan Gum or thickener of choice

Gather all the ingredients.
Place roasted macadamia nuts into a food processor and pulse until broken into small pieces. Note - if you don't have a food processor, place macadamia nuts into a zip lock bag with a towel covered over to gently crush with a mallet.
Cut squash into 1/2 inch thick slices and then cut each slice into 1/4th.
Thinly slice green onions and set aside.
Pat chicken dry with a paper towel and cut into small bite-size pieces, about 1/2 x 1/2 inch and set aside.
Finely mince garlic and add into a mixing bowl along with soy sauce, chicken broth, Japanese sake, red wine vinegar, sweetener, Sriracha, toasted sesame oil and mix well.
In a small fry pan, add sauce mix on medium heat and bring to light boil. Once boiling, gently mix in xanthan gum or corn starch slurry and mix until dissolved. Lower heat to simmer for 2-3 minutes until sauce is thickened and set aside.
In a deep fry pan or wok, add neutral cooking oil on high heat. Once the oil is preheated, add in chicken and reduce to medium heat. Sprinkle salt and pepper and keep stirring/mixing until chicken is nearly cooked through, about 4-5 minutes.
Next, reduce heat to medium-low and add in squash and sauce. Continue cook for an additional minute while coating the chicken and squash with the sauce.
Remove from heat and mix in green onions and crushed roasted macadamia nuts. Transfer to serving plate.