Kung Pao Chicken with a Spicy Peanut Sauce
This recipe was made by our founder's husband, Harry Foster, who loves to grill with his family! It is definitely a Foster family favorite and the perfect recipe to make with the grill-lover in your life. The sauce that goes with this Kung Pao Chicken is delicious; you may want to make extra to keep on hand. Enjoy!
8 hours
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 350 |
| Fat: | 7 g |
| Carbohydrates: | 56 g |
| Protein: | 16 g |
| Cholesterol: | 57 g |
| Sodium: | 2789 mg |
| Fiber: | 1 g |
| Sugars: | 43 g |
| Calculated for total recipe. | |
Serves: 3-5
Ingredients
- 1 cup1 cup1 cup Coconut Aminos
- 1/2 cup1/2 cup1/2 cup Rice Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Sriracha, (or more if you need some extra POW!)
- 2 Tbsp2 Tbsp2 Tbsp Honey
- 1-2 tsp1-2 tsp1-2 tsp Chili Flakes
- 2-3 Tbsp2-3 Tbsp2-3 Tbsp Peanut Butter
- 2-3 tsp2-3 tsp2-3 tsp Ginger Root
- 3-4 cloves3-4 cloves3-4 cloves Garlic
- 2-32-32-3 Boneless Skinless Chicken Breasts
- Bell Pepper, or veggies of choice (onions, mushrooms, etc)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Put everything besides the chicken and vegetables in a Vitamix/blender and blend for 30 seconds.
- Cut the chicken breast into smaller pieces to assemble on the skewers.
- Marinate the chicken in the Kung Pao sauce overnight.
- Leave the wooden skewers in water for at least 30 minutes to prevent from burning on the grill.
- Grill chicken and veggies until they are fully cooked (around 15 minutes).
- Boil the remainder of marinade for 5 minutes, stirring constantly to thicken and use and dipping sauce.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.