Forget takeout — this homemade Chinese food recipe, made with chicken and spicy chiles in your favorite cast iron skillet, packs all pao. Kung pao, that is.
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Ingredients
1/4cup unsweetened rice wine
1/4cup soy sauce
1Tbsp. cornstarch
11/2lb. skinless, boneless chicken thighs, trimmed and cut into scant 1" chunks
1Tbsp. vegetable oil
1 bunch green onions, thinly sliced
3 cloves garlic, chopped
2Tbsp. finely chopped peeled fresh ginger
1/2cup roasted unsalted peanuts
3Tbsp. balsamic vinegar
8 whole dried chiles de árbol
Cooked rice, for serving
Cilantro, for garnish
Directions
Step 1In medium bowl, whisk
rice wine, soy sauce
and cornstarch until
smooth. Add chicken;
let stand 30 minutes or
refrigerate up to 1 hour.
Step 2In 12-inch nonstick
skillet, heat oil on
medium-high. Add green
onions, garlic and
ginger; cook 3 minutes or until garlic
is golden brown,
stirring. Add chicken
and marinade; cook
3 to 5 minutes or until
chicken is cooked
through, stirring.
Step 3Stir in peanuts,
vinegar and chiles;
cook 2 minutes, stirring.
Serve with rice,
garnished with cilantro.
Nutritional information (per serving): 260 calories, 27 g protein, 9 g carbs, 13 g fat (2 g saturated fat), 2 g fiber, 700 mg sodium
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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