Take Out at Home: Kung Pao Chicken
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From My Kitchen to Yours

Take Out at Home: Kung Pao Chicken

Love Asian take out but don’t love the MSG, preservatives and high sodium? Try this version of Kung Pao Chicken tonight for dinner.  It is made with Wildtree Hoisin sauce which is all natural and has no preservatives or MSG as well as low-sodium chicken stock and soy sauce.  

The recipe is based on a Weight Watchers recipe that I have adapted so it is also a healthy choice that put dinner on the table in 30 minutes, faster than deliver or take out!  It also freezes well so consider making a double batch…

Kung Pao Chicken 
As adapted from original Weight Watchers recipe

Serving Size:3/4 cup of chicken mixture and 1 1/2 teaspoon peanuts plus 1/2 cup of rice

1 cup reduced sodium chicken stock
2/3 cup mirin wine 
6 tablespoons hoisin sauce, Wildtree preferred
4 tablespoons reduced sodium, gluten free soy sauce
4 tablespoons non-GMO cornstarch 
4 tablespoons honey 
3 teaspoons toasted sesame oil 
1 1/4 pounds chicken breasts, diced 
2 scallions, thinly sliced 
1 tablespoon grated fresh ginger
1/2 teaspoon to 1 teaspoon of chili garlic sauce or Sriracha sauce, to taste
1 clove of garlic, minced
1 (8-ounce) can diced water chestnut 
1 1/4 cups unsalted dry roasted peanuts
frozen broccoli, thawed (optional)
thin strips of red bell pepper or hot chili pepper (optional)
rice of your choice, prepared according to package directions

Place stock, sake, hoisin sauce, soy sauce, cornstarch, and honey in large measuring cup or bowl and stir to combine.Heat a large nonstick skillet over medium high to high heat. Add 3 teaspoons of sesame oil when hot and then add the chicken (and red peppers if using). Stir fry the chicken for about 5 minutes or until nearly cooked.
Add ginger, garlic, chili sauce, peanuts, water chestnuts and broccoli (optional) and stir to combine. Stir fry for about 1 minute more.

Add the sauce mixture to the skillet, stirring, until the sauce comes to a boil and thickens, about 1 to 2 minutes more, or until chicken is cooked through and broccoli (if using) is heated through. Serve over rice and sprinkle with green onions.

2 Comments to Take Out at Home: Kung Pao Chicken:

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best swiss watch brands on Monday, December 29, 2014 12:13 PM
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Chef Jen on Sunday, July 26, 2015 1:17 PM
Thanks for the feedback and I am glad you enjoy the blog! I continue to work on improving my photography but that is something I am just a novice at. I hope the content will keep you coming back in the meantime.

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