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Kung Pao Chicken: Product Used: Serving Size: Cooking Method: Stir Fry Prep Time: Cooking Time: Ingredients

This recipe is for Kung Pao chicken using Panda Express Kung Pao sauce. It serves 4 people and involves stir frying boneless chicken thighs, vegetables including bell peppers, green onions and zucchini, and peanuts in the sauce. The preparation takes 15 minutes to dice the ingredients and marinate the chicken in half a cup of the sauce for 30 minutes. The cooking takes 10 minutes and involves stir frying chili peppers, the marinated chicken, vegetables and remaining sauce until thickened before mixing in peanuts.

Uploaded by

Cleo Tiara
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
87 views

Kung Pao Chicken: Product Used: Serving Size: Cooking Method: Stir Fry Prep Time: Cooking Time: Ingredients

This recipe is for Kung Pao chicken using Panda Express Kung Pao sauce. It serves 4 people and involves stir frying boneless chicken thighs, vegetables including bell peppers, green onions and zucchini, and peanuts in the sauce. The preparation takes 15 minutes to dice the ingredients and marinate the chicken in half a cup of the sauce for 30 minutes. The cooking takes 10 minutes and involves stir frying chili peppers, the marinated chicken, vegetables and remaining sauce until thickened before mixing in peanuts.

Uploaded by

Cleo Tiara
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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KUNG PAO CHICKEN

PRODUCT USED: Panda Express


Kung Pao Sauce
SERVING SIZE: 4
COOKING METHOD: Stir Fry
PREP TIME: 15 mins
COOKING TIME: 10 mins

INGREDIENTS:
• 1 lb Boneless Chicken Thigh Meat
• 2 oz (about 1/2 cup) Diced Red Bell Pepper (1/2” Squares)
• 2 oz (about 1/2 cup) Diced Green Onions
• 2 oz (about 3/4 cup) Diced Zucchini (1/2” Squares)
• 2 oz (about 1/3 cup) Peanuts
• 8 pcs Dry Whole Chili Peppers
• 1 Tbsp Cooking Oil
• 3/4 cup* Panda Express Kung Pao Sauce
*(Use 1/2 cup sauce for marinade and 1/4 cup for stir fry)

PREPARATION:
1. Dice chicken, red bell peppers, green onions, and zucchini
(to size desired).
2. Marinade 1 lb Boneless Chicken Thigh Meat with
1/2 cup sauce. Cover and refrigerate for 30mins.

DIRECTIONS:
1. Heat 1 Tbsp cooking oil in fry pan or wok.
2. Stir in whole chili peppers and cook till peppers
turn dark in color.
3. Add marinated chicken. Stir fry till chicken is cooked.
4. Combine red bell peppers, green onions, and zucchinis to pan.
5. Pour ¼ cup sauce into pan. Mix well with ingredients. Stir fry
till sauce slightly thickens. Do not over boil sauce.
6. Mix in peanuts. Remove promptly.
7. Ready to serve with your favorite rice or noodles.

©Panda Restaurant Group, Inc. 2012. All Rights Reserved.

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