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Spicy Sichuan Kung Pao Chicken
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
50g
Carbs
73g
Calories
770
Fat
29g
Ingredients
Ground Szechuan Peppercorn, Canola and Olive Oil Blend, Seasoned Rice Wine Vinegar, Garlic, Corn Starch, Sugar, Light Soy Sauce, Jasmine Rice, White Pepper, Kosher Salt, Chile de Arbol, Peanuts, Shaoxing Wine, Green Onion, Ginger, Chicken Breast, Red Bell Pepper, Soy Sauce
Reviews
3.7
Based on 63 reviews
It didnt look as pretty as the picture. Small pieces of chicken. Overall, was good. Lots of rice and I didnt finish it. The few veggies were cooked to death. I didnt find it spicy or find many peanuts.
Suzanne Coudert · 11/22/24
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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.
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