Sichuan Kung Pao Chicken

by Chase Evans

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High Fat

High Protein

Spicy

Dairy Free

Contains Nuts

All the same flavor you'd come to expect from Sichuan-style Kung Pao Chicken. Diced chicken thigh is marinated then stir-fried in a spicy, savory sauce alongside zucchini, bell pepper, and toasted peanuts. Served with a side of steamed rice, this fresh take on a take-out favorite makes for a substantial, satisfying meal any night of the week.

Nutritional facts

Protein

34g

Carbs

76g

Calories

1030

Fat

66g

Ingredients

Sauce, TeriyakiChicken ThighCanola and Olive Oil BlendSeasoned Rice Wine VinegarToasted Sesame OilGarlicCorn StarchSugarZucchiniLight Soy SauceJasmine RiceKosher SaltPeanutsShaoxing WineGrapeseed OilGreen OnionGingerCrushed Red PepperRed Bell PepperSzechuan Pepper

Reviews

3.0

Based on 68 reviews

Stacy Moskowitz · 08/22/23

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About Chase Evans

Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. “Cooking in a professional kitchen is sort of the ultimate team sport.” His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.