Kid Friendly Kung Pao
Kung Pao Chicken is an American favorite but it’s usually too spicy for most kids. With a few modifications and using it’s traditional ingredients your family too can have this succulent and complex dish full of salty and sweet tastes. Serve with my Garlic Eggplant and rice to complete the meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
for the marinade
- 2 tablespoons soy sauce
- 3 teaspoons dry sherry or Shaoshing wine
- 1 ½ teaspoons cornstarch
- 1 – 1 ¼ pound boneless, skinless chicken breast cut into ½ inch cubes
for the sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon soy sauce
- 1 teaspoon tamari sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 teaspoon creamy peanut butter
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- ½ teaspoon ground pepper ideally Sichuan pepper
- 2 tablespoons vegetable oil
- 4 scallions, both green and white parts, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- ½ cup unsalted dry-roasted peanuts
- 1 red chili, thinly sliced (optional)
- Marinate the chicken. Whisk the soy sauce, sherry or wine, and cornstarch in a bowl. Add chicken and toss to coat. Set aside.
- In another bowl, whisk the balsamic vinegar, soy sauce, tamari sauce, hoisin sauce, sesame oil, peanut butter, sugar, cornstarch and pepper together until well combined.
- Heat a wok or skillet over high heat. Swirl in vegetable oil. Add chicken and stir-fry until opaque, approximately 3-5 minutes.
- Add scallions (reserve a few for garnish), garlic and ginger. Stir-fry for 30 seconds. Pour in sauce and peanuts. Cook for another 1 minute.
- Plate and garnish with scallion greens and sliced chilies (optional).
- Serve with rice and my Garlic Eggplant.
A family that eats together... from foodie to kid friendly in one dish