Pioneer Woman Kung Pao Chicken Recipe

This Pioneer Woman Kung Pao Chicken is a sweet and spicy recipe, which is made with tender chicken thighs, dried chiles, and crunchy peanuts. It’s the perfect quick and flavorful weeknight stir-fry, ready in about 30 minutes.

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Pioneer Woman Kung Pao Chicken Ingredients

For the Sauce:

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon sherry
• 1 tablespoon sriracha
• 1 tablespoon cornstarch mixed with 3 tablespoons water (cornstarch slurry)
• 2 teaspoons rice wine vinegar
• 2 cloves garlic, minced

For the Stir-Fry:

• 2 tablespoons peanut oil
• 8 dried Asian chile peppers, snipped into small pieces
• 6 boneless, skinless chicken thighs, diced small
• 2 stalks celery, very finely sliced
• 1 large red bell pepper, cut into large chunks
• 1/2 cup unsalted peanuts
• Cooked lo mein or chow mein noodles, for serving
• 2 green onions, sliced, for garnish

How To Make Pioneer Woman Kung Pao Chicken

1. Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: soy sauce, brown sugar, minced ginger, sherry, sriracha, the cornstarch slurry, rice wine vinegar, and minced garlic. Set it aside.
2. Bloom the Chiles: Heat the peanut oil in a large skillet or wok over high heat. Add the snipped dried chiles and stir-fry for about 30 seconds, until they are fragrant and have infused the oil with their heat.
3. Cook the Chicken: Add the diced chicken thighs to the hot skillet. Stir-fry for 5 to 6 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
4. Stir-Fry the Vegetables: In the same skillet, add the finely sliced celery and the chunks of red bell pepper. Stir-fry for about 1 minute until they are crisp-tender.
5. Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Give the sauce a final whisk and pour it into the skillet. Cook, stirring, for about 2 minutes, until the sauce thickens and becomes glossy.
6. Finish and Serve: Stir in the unsalted peanuts and toss everything together until well coated. Serve the Kung Pao Chicken immediately over cooked lo mein or chow mein noodles, and garnish with sliced green onions.

Recipe Tips

• How to get the best flavor? Using fresh ginger and garlic will provide a much more vibrant and aromatic flavor than their dried or powdered counterparts. Prepping all your ingredients (“mise en place”) before you start cooking is also key, as stir-frying moves very quickly.
• How to control the heat? The spice level in this dish comes from the dried chiles and the sriracha. You can easily adjust the heat by using fewer dried chiles or reducing the amount of sriracha in the sauce.
• Can I marinate the chicken? For even more flavor, you can marinate the diced chicken in a tablespoon of soy sauce and a teaspoon of minced ginger for 15-30 minutes before cooking.
• How do I get a thick, glossy sauce? The cornstarch slurry is the thickening agent. Make sure it’s well mixed with the water before adding it to the other sauce ingredients to prevent lumps. The sauce will thicken quickly once it hits the hot pan.

What To Serve With Kung Pao Chicken

This classic stir-fry is a complete meal when served over its suggested base.

• Lo mein or chow mein noodles (as suggested)
• Fluffy white or brown rice
• Steamed broccoli or bok choy on the side

How To Store Kung Pao Chicken

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat gently in a skillet over medium heat or in the microwave. The sauce may thicken upon standing, so you can add a splash of water to loosen it up if needed.

Kung Pao Chicken Nutrition Facts

• Calories: 399 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 30g
• Sodium: 1200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Peach Whiskey Chicken Recipe
• Pioneer Woman Chipotle Chicken Chili Recipe
• Pioneer Woman Hasselback Chicken Recipe