Classic Kung Pao Chicken

Classic Kung Pao Chicken

with Jasmine Rice

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A staple on Chinese restaurant menus, especially those featuring Szechuan cooking, kung pao chicken combines peanuts and chile peppers to turn up the heat. This dish from Alex Witchel uses black vinegar to add a woodsy flavor. If you don’t have a wok, a sauté pan will do. Keeping the baby bok choy on the side gives you something with which to cool your palate.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Peanut, Egg, Wheat, Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

  • Chicken Stock Concentrate
  • Tamari Sauce
  • Egg
  • Jasmine Rice
  • Sugar
  • Cornstarch
  • Peanuts
  • Dried Red Chile
  • Shaoxing Wine
  • Sesame Oil
  • Black Vinegar
  • Chicken Thighs
  • Baby Bok Choy
  • Garlic Cloves
  • Fresh Ginger
  • Green Onion

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Large Sauté Pan or Wok
  • Medium Sauce Pot with Lid
  • Medium Sauté Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
  • Vegetable Oil