Whenever my Hubs and I go out to PF Changs, there’s 2 things we can’t go without having. Their delicious and amazing Lettuce Wraps, and their Kung Pao Chicken. Some nights, however, we like to sit on our couch and watch Supernatural (Dean Winchester, anyone?) in our comfiest comfies…..so here we are…..in our comfies…..and this is my version of Kung Pao Chicken. I (per usual) have subbed in CauliRice in my finished product picture, but my fellas are having white rice instead. We like ours pretty spicy, so this is our base level of heat. Feel free to increase or decrease the spice hit with adding more or less chill/Sambal.
Update: I forgot the damn Cauliflower, so PSYCH…...no CauliRice.
Ingredients
Mise en Place DUNZO!
Marinade:
2 lbs. boneless/skinless chicken thighs, diced into bite size pieces
2 TBSP rice wine vinegar
2 TBSP soy sauce
2 egg whites
1 tsp sugar
1 tsp cornstarch
Step 1—Mix vinegar, soy sauce, egg whites, sugar and cornstarch together well. Toss chicken with mixture to coat. Place into fridge to chill.
Sauce:
1/2 c. chicken stock
2 TBSP Sambal
2 cloves garlic, minced finely
2 tsp freshly grated ginger
3 TBSP soy sauce
1.5 TBSP rice wine vinegar
1 tsp. sesame oil
1 TBSP sugar
Step 2—Mix all ingredients together and set aside.
Goods:
Avocado oil for stir frying
2 tsp. crushed red pepper flakes/dry chiles
1 c. dry roasted peanuts
3 scallions, chopped
1 red bell pepper, chopped
3 dried chilies (I used Arbol)
Instructions:
Step 3—Once mise en place is dunzo, heat oil in a large skillet or wok to medium and add peanuts….stir fry for 2 minutes or until peanuts are golden. Be careful to not let them burn……iz pew. Remove and set aside on plate.
Step 4— Add another tbsp or so of oil into skillet and bring heat to medium-high. Scoop chicken out of marinade with a slotted spoon, allowing excess to run off and begin to stir fry. Once you have cooked all of your chicken, add peanuts back into pan and add bell pepper in to stir fry.
Step 5—Reduce heat to medium-low, and stir in the sauce. Sauce will thicken as it cooks, and once it is thickened, toss in scallion, and it is ready to serve over white or brown rice, or even CauliRice…….if you don’t forget it at the store like I did today. Ugh. SOOOOOOO worth the carbs!
