30 minutes/chinese/chinese take out/easy/mains/meat/recipes

Better Than Takeout No Peanut Kung Pao Chicken Stir Fry Recipe

Posted July 5, 2019 by Stephanie

Hello Friday! The week always feels a little weird to me when there’s a holiday right in the middle. Does anyone else ever feel like that? Kinda like the equilibrium of work to fun is off? Sometimes I get itchy when there’s too much fun and no play. But then again, I definitely go crazy when it’s all work and no play. Geez, am I complicated much?

Anyway, musings on work-life-balance aside, I’ve been keeping busy this week: I baked yet another Japanese cotton cheesecake (new recipe coming soon), made a bunch of different bbq meat marinades, and decided to go on the keto diet. Totally not in line what’s on this blog (GIVE ME ALL THE CARBS), but I needed a kick in the butt and keto is definitely it. I’ll be posting some fun keto recipes just because that’s obviously on my mind lately, but I still be doing regular posts because Mike can eat all the regular foods. Plus Mike will still be doing the ever awesome dinner and chill so not much is going to change at all.

This spicy, tangy, sweet, and addictive better than takeout no peanut kung pao chicken stir fry recipe is here to brighten up your weeknight (or weekend) dinners! Highly addictive and super easy to make at home. #recipe #recipes #dinner #kungpao #kungpaorecipe #kungpaochicken #kungpaochickenrecipe #takeout #takeoutrecipes #betterthantakeout #stirfry #stirfryrecipes

This spicy, tangy, sweet, and addictive better than takeout no peanut kung pao chicken stir fry recipe is here to brighten up your weeknight (or weekend) dinners! Highly addictive and super easy to make at home. #recipe #recipes #dinner #kungpao #kungpaorecipe #kungpaochicken #kungpaochickenrecipe #takeout #takeoutrecipes #betterthantakeout #stirfry #stirfryrecipes

Speaking of Mike, this no peanut kung pao chicken stir fry is dedicated to him: my all time favorite peanut allergic person. Mike’s allergy is not so crazy that we need to keep peanuts out of the house, but I keep them out of the house anyway because Mike doesn’t like the way they smell and honestly, it’s not that big of a deal to be peanut free. Although, I do admit, sometimes I have peanut butter toast when I’m out without him. Don’t worry, I brush my teeth really good when I get home.

Still, one thing that kind of sucks about Mike’s peanut allergy is that we tend to avoid Sichuan food, especially in the super authentic places where they play fast and loose with people’s food allergies. It’s too bad because Mike loves spicy food and I love spicy Sichuan peppers. The only thing to do when you can’t go out though…is stay in. Instead of potentially getting peanuts in our food, we stay in and have spicy Sichuan night, right at home.

This spicy, tangy, sweet, and addictive better than takeout no peanut kung pao chicken stir fry recipe is here to brighten up your weeknight (or weekend) dinners! Highly addictive and super easy to make at home. #recipe #recipes #dinner #kungpao #kungpaorecipe #kungpaochicken #kungpaochickenrecipe #takeout #takeoutrecipes #betterthantakeout #stirfry #stirfryrecipes

This spicy, tangy, sweet, and addictive better than takeout no peanut kung pao chicken stir fry recipe is here to brighten up your weeknight (or weekend) dinners! Highly addictive and super easy to make at home. #recipe #recipes #dinner #kungpao #kungpaorecipe #kungpaochicken #kungpaochickenrecipe #takeout #takeoutrecipes #betterthantakeout #stirfry #stirfryrecipes

On the menu is always spicy red chili oil wontons and lately, we’ve also been doing this Kung Pao chicken too. This particular Kung Pao isn’t super authentic, not quite the way it’s made in Sichuan and not just because it’s peanut free. Instead of going the classic route, I riffed off of takeout style Kung Pao.

This stir fry comes together super quick and easy, but that’s only after you prep all of the ingredients. If you want do this faster than takeout will arrive at your door, you’ve got to have everything in order before you even start cooking.

1. First off, you’ve got to make rice. Unless you’ve smart and have rice meal prepped in your fridge. Then in that case, skip this step because you’re already winning at life.
2. Cut up your chicken into bite sized pieces and place in a bowl with the marinade and set aside while your prep the sauce ingredients.
3. Prep the aromatics and whisk up all the sauce ingredients in a small bowl or liquid measuring cup. This is the step that will probably take the most time if you’re not really a prep machine. Use a garlic press for the garlic and a ginger grater for the ginger. Both are a huge time saver. This recipe has the green onions cut into sections, so that’s pretty fast.
4. Once everything’s ready, it’s just a quick stir fry and it’s done. I like to use a non-stick pan because cornstarch has the tendency to stick to regular pans and with a non-stick you have the option of not using as much oil. I know that some people think that non-stick pans are not professional, because they don’t give you the same kind of maillard reaction you’d get with a regular pan, but when you’re making stir fry, not steak, it’s not really an issue. Plus, the name of the game is ease and if you have an annoyingly difficult to wash pan after dinner is done, that’s not easy. (These pans are my favorite.)

This spicy, tangy, sweet, and addictive better than takeout no peanut kung pao chicken stir fry recipe is here to brighten up your weeknight (or weekend) dinners! Highly addictive and super easy to make at home. #recipe #recipes #dinner #kungpao #kungpaorecipe #kungpaochicken #kungpaochickenrecipe #takeout #takeoutrecipes #betterthantakeout #stirfry #stirfryrecipes

This spicy, tangy, sweet, and addictive better than takeout no peanut kung pao chicken stir fry recipe is here to brighten up your weeknight (or weekend) dinners! Highly addictive and super easy to make at home. #recipe #recipes #dinner #kungpao #kungpaorecipe #kungpaochicken #kungpaochickenrecipe #takeout #takeoutrecipes #betterthantakeout #stirfry #stirfryrecipes

Bonus Pro Tip – It’s annoying, but nice to have two cutting boards that are dishwasher safe (and with feet, so they don’t slip) so you don’t have to cut up your vegetables first before cutting your meat. With two cutting boards, you can cut your chicken, pop that cutting board in the dishwasher, then move on to your second cutting board to prep the aromatics without worrying about cross contamination. (These are the ones we use)

Once everything’s prepped, it takes just a couple of minutes to cook – basically once the chicken is cooked through, about 5-6 minutes on medium high, you add the sauce, let it reduce a bit 2-3 minutes, and you’re ready to eat.

I swapped out the peanuts for cashews and Mike loved the little crunch they added. You could do peanuts if you like them or you could leave out the nuts entirely. Either way this recipe’s a winner. Hope you give it a try!

This spicy, tangy, sweet, and addictive better than takeout no peanut kung pao chicken stir fry recipe is here to brighten up your weeknight (or weekend) dinners! Highly addictive and super easy to make at home. #recipe #recipes #dinner #kungpao #kungpaorecipe #kungpaochicken #kungpaochickenrecipe #takeout #takeoutrecipes #betterthantakeout #stirfry #stirfryrecipes

Better Than Takeout No Peanut Kung Pao Chicken Stir Fry Recipe
serves 2-4


  • 1 pound boneless skinless chicken thighs, cut into bite size pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon shaoxing wine or sake
  • 1 tablespoon cornstarch
  • 2 tablespoons hoisin
  • 2 tablespoons sambal oelek
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 cloves garlic, crushed
  • 2 teaspoons grated ginger
  • 1 tablespoon oil
  • 8-10 dried red chilis, if desired
  • 1/4 cup roasted cashews
  • 2-3 green onions, cut into 2 inch lengths

1. Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon of cornstarch. Set aside while you’re prepping your ginger, garlic, pepper, and sauce.

2. In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice vinegar, sugar, garlic, and ginger.

3. Heat up the oil in a large non-stick frying or sauté pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through. Turn the heat to medium, add the peppers and the sauce and stir to coat.

4. Cook, until the sauce starts to thicken and turn glossy. Add in the green onions and cashews. Enjoy hot with fluffy rice!

Comments

  1. Lori says:

    Would LOVE to see your keto recipes! I am also thinking of trying this, and would love to see what you come up with.

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