Takeout Fakeout Kung Pao Chicken

My “fakeout takeout” recipes like Crockpot Cashew Chicken and Sesame Chicken are some of my most popular posts so I’ve got a new one for you today! Today’s recipe is an addictively delicious way to make chicken and vegetables thanks to the combo of salty, sweet and spicy flavors.  I used a big wok to stir fry everything but a regular pan will work just fine too.  You can double the sauce recipe if you like things “saucier” and add chopped peanuts as a garnish to make this more like the Kung Pao takeout chicken you love (I forgot to pick them up at the grocery.)  DSC_0610

What to buy (serves 2):

  • 2 tablespoons soy sauce
  • 1 teaspoon hoisin sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper flakes (or less according to taste)
  • 1 teaspoon ginger paste or minced fresh ginger
  • 2 chicken breasts
  • olive oil
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 1 stalk celery
  • 2 cups broccoli florets, cut into bite size pieces
  • 2 cups jasmine rice, cooked according to package directions

What to do:

  • in a small bowl, stir the soy sauce, balsamic vinegar, hoisin, cornstarch, sesame oil, rice vinegar, black pepper, red pepper flakes, ginger and 1/4 cup of water until well combined
  • season chicken with salt and pepper
  • heat 2 teaspoons of olive oil on medium-high until hot in a wok or large pan
  • add chicken and cook, 4 to 5 minutes, or until browned and cooked through
  • add a couple more teaspoons of oil to the cooked chicken and stir in the garlic, red bell pepper, celery, broccoli florets and onion, cooking 1 to 2 minutes, or until slightly softened
  • stir in the soy sauce mixture and cook, stirring frequently, 1 to 2 minutes, or until heated through and slightly thickened
  • serve hot on top of jasmine rice

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