Kung Pow Chicken

Kung Pow Chicken

This is one of my favorite new recipes. I request it for dinner at least a few times a month, and it makes excellent leftovers! 100x better than takeout…


Kung Pow Chicken (not to be confused with Kung Pao, which would be much more authentic!)

Adapted from Foodwishes.com


You will need:

2 lbs boneless, skinless chicken breasts, cut into  1-inch cubes


For the marinade, combine:

2 Tbsp white wine

2 Tbsp soy sauce

2 tsp brown sugar

White parts from 5 green onions, chopped


For the sauce, combine:

2 Tbsp white vinegar

4 Tbsp rice vinegar

4 Tbsp white wine

2 Tbsp soy sauce

4 Tbsp brown sugar

2 Tbsp sesame oil

2 Tbsp Asian chili paste (sambal)

4 tsp ketchup

6-8 cloves minced garlic


Other ingredients:

4 Tbsp extra virgin coconut oil

Vegetables of your choosing (I used 1 sliced large zucchini, 1 chopped red pepper, 2 cups broccoli florets, 1 cup snap peas) Almost anything works!

2 jalapenos, thinly sliced (leaving the seeds in adds a nice spice, but adjust according to your tastes)

¾ cup chicken broth

2 Tbsp cornstarch, dissolved in 4 Tbsp water

½ cup green onion tops, chopped

Handful of roasted, salted peanuts or cashews

4 cups cooked white rice



Marinate chicken for at least 1-hour. You can prepare the rest of your ingredients in the meantime. Heat the coconut oil in a large wok or sauté pan. When it’s really hot, add the chicken and cook until it browns a little. Add the veggies, followed by the chicken broth. Reduce for a few minutes, then add the sauce mixture. Add the cornstarch mixture and continue to stir until it has reduced to desired sauce consistency. Add the peanuts and top with green onions. Serve immediately on top of cooked white rice.


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