Kung Pao Chicken plated on a long wooden plate with a mound of rice
  • Moderate
  • 30 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 535 Cal
  • Fat: 18g (3g Saturated Fat)
  • Carbohydrates: 56g
  • Fiber: 3g
  • Sugar: 8g
  • Protein: 37g

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Ingredients

  • INGREDIENTS FOR KUNG PAO FINISHING SAUCE:
  • 2 Tbsp. Tapioca Flour
  • 2 Tbsp. Water
  • 1 tsp. 5 Spice Powder
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp. Molasses
  • INGREDIENTS FOR KUNG PAO CHICKEN AND COOKING LIQUID:
  • 1 Tbsp. Cooking Oil (we used Avocado)
  • 1 Tbsp. Grated Ginger
  • 3 cloves Garlic, chopped
  • 20 ounce Boneless, Skinless Chicken Thighs, chopped into large pieces
  • 3 Tbsp. Tamari or Soy Sauce
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Rice Vinegar
  • 1/2 Cup dried, whole Szechuan Chilies
  • 1 Zucchini, sliced into halfmoons about 1/4 inch thick
  • 2 Cups Cooked Rice
  • INGREDIENTS FOR TOPPINGS:
  • 2 tsp. Toasted Sesame Oil
  • 1/2 Cup Peanuts
  • 2 Green Onions, thinly sliced
  • EQUIPMENT:
  • Large Sauté Pan or Wok

Directions

  1. In a small bowl, mix together the tapioca flour, water, 5 spice powder, fish sauce, and molasses. Set aside.
  2. Heat the cooking oil over high heat.
  3. Brown the chicken pieces.
  4. Add the ginger and saute for about 2 minutes.
  5. Add the garlic and saute for about 30 seconds.
  6. Stop the cooking process by add 1 Tbsp. rice wine vinegar, tamari, and maple syrup.
  7. Add the chilis and zucchini and saute for 1 minute.
  8. Stir in the finishing sauce and let it cook for about 2 minutes; or until slightly thickened. Add in the sesame oil.
  9. Remove from heat. Serve over cooked riced and top with peanuts and green onions.