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:

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

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Large Saute Pan or Wok
  • Medium Saucepot with Lid
  • Medium Saute Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
  • Vegetable Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.