Food

Kung Pao Chicken

Tip

Look for sambal oelek in the Asian section of your grocery store or buy it online.

Kung Pao Chicken

goop

Sweet, spicy, sticky, and delicious, this goop-approved version of the takeout classic not only is better for you but actually tastes better, too. If you don’t have a wok, use your biggest sauté pan and serve with brown rice on the side.

Serves 4 to 6

3 tablespoons grape-seed oil

2 pounds boneless skinless chicken breast, cut into 1-inch pieces

2 tablespoons grated or finely chopped ginger

12 dried chilies de arbol

for the sauce:

2 tablespoons red miso

2 tablespoons dry sherry

6 tablespoons honey

6 tablespoon gluten-free tamari

2 tablespoon sambal oelek

to finish:

2 teaspoons cornstarch

1 tablespoon water

½ cup roasted unsalted peanuts

3 scallions, thinly sliced

1. Heat the oil in a wok over medium-high heat. Season chicken breast pieces generously with salt, then sear in the pan for about 1 minute per side, or until nicely browned.

2. While the chicken cooks, whisk together all of the sauce ingredients in a small bowl.

3. Add ginger and chilies to the wok and sauté for 1 minute, or until fragrant.

4. Pour in the sauce and cook, stirring frequently, for 2 to 3 minutes, or until the liquid has reduced by about one third.

5. While the sauce reduces, make a slurry by combining the 2 teaspoons cornstarch and 1 tablespoon water in a small bowl. Stir to make sure the cornstarch has dissolved, then pour into the wok along with the peanuts. Cook for about 1 minute, or until the sauce has thickened.

6. Garnish with sliced scallions and serve with rice.

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