Franklin Spice Works
Kung Pao Chicken
A quick kung pao chicken with a savory, gently spicy sauce. Skip the takeout and make it fresh at home.
Ingredients
- 1 Kung Pao Chicken mix
- 1 1/4 cup water
- 3 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 1/2 lbs. boneless, skinless chicken breasts or thighs, cubed
- 1/4 cup corn starch
- 2 Tbsp. vegetable oil
Instructions
- In a medium bowl, stir together Kung Pao Chicken mix, water, soy sauce, and sesame oil.
- In a large bowl, add chicken and corn starch, tossing to coat.
- In a large nonstick skillet, heat vegetable oil over medium-high heat. Add chicken in an even layer and cook 7 to 8 min. without stirring until golden brown.
- Stir and cook an additional 5 to 6 min. until chicken is just cooked through.
- Add sauce mixture and bring to a boil. Stir occasionally for 3 to 4 min. until sauce is glossy and slightly thickened.
- Serving Suggestions: Top with sliced scallions, peanuts, or bell peppers. Serve with rice, noodles, or stir-fried vegetables.