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Kung Pao Chicken
Sweet, tangy, a little spicy, with roasted peanuts.
Chinese
Lunch & dinner
25 min
Serves 4
Stovetop
Quick (≤25 min)
Cost eaten / serving
$2.51
Full packages new
$34.43
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Scale servings
4
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Ingredients
· 4 servings
1½ lb
Boneless Skinless Chicken Thighs
½ cup
Dry Roasted Peanuts
2 ×
Green Bell Pepper
3 tbsp
Soy Sauce
1 tbsp
Rice Vinegar
1 tbsp
Light Brown Sugar
1 tbsp
Corn Starch
1 tbsp
Sriracha Hot Chili Sauce
1 tbsp
Minced Garlic (jar)
1 ×
Green Onions
(1 bunch)
1½ cup
Long Grain White Rice
Instructions
1
Cook rice.
2
Whisk soy, vinegar, brown sugar, cornstarch and sriracha into a sauce.
3
Stir-fry diced chicken until cooked; add peppers and garlic 2 min.
4
Add sauce and peanuts; toss until glossy. Top with green onions.
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