Jet Tila's Kung Pao Chicken - Cook with Knorr | Jet Tila Official

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer more nutrients, while sunflower seeds are often cheaper.

Cut the boneless skinless chicken breasts into one-inch cubes.

In a bowl, combine the chicken with 2 tablespoons soy sauce, 2 tablespoons sesame oil, and half of the cornstarch slurry (2 tablespoons cornstarch dissolved in 2 tablespoons water).

Add 2 tablespoons rice wine to the chicken mixture and stir to combine.

Cover and refrigerate the marinated chicken while preparing the sauce.

In a separate bowl, mix together 2 tablespoons rice wine, 2 tablespoons soy sauce, the remaining cornstarch slurry, 1 teaspoon white vinegar, 2 teaspoons sugar, and 2 tablespoons Knorr chicken powder to create the sauce.

Preheat a pan over high heat for 2-3 minutes.

Drain the marinade off the chicken to allow for better browning in the pan.

Add 2 tablespoons vegetable oil to the preheated pan.

Sauté 1 tablespoon chopped garlic briefly in the oil.

Add the drained chicken to the pan, spreading it out to ensure even browning on all sides.

Cook the chicken until it is about 80% cooked through, achieving a medium-well doneness.

Add the diced green and red bell peppers to the pan along with the chopped peanuts.

Pour the prepared sauce into the pan, stirring to combine.

Add 2 tablespoons toban djan (chili bean paste) and 1 teaspoon ground Szechuan peppercorn to the mixture.

Stir everything together and cook until the chicken is fully cooked and the bell peppers are still crispy.

Serve the Kung Pao chicken over a bed of warm white rice and top with scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens