Classic Kung Pao Chicken

Classic Kung Pao Chicken

with Jasmine Rice

Select Qty: Dinner for


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.

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

Suggested Pairings:

  • Riesling
  • Pale Ale


  • 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


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


  • Salt
  • Olive Oil
  • Vegetable Oil