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Drain on a paper towel lined plate. Keep warm. In a large wok heat the 2 tsp of oil over medium heat and cook the garlic and green onion until fragrant. In a separate bowl whisk together the remaining sauce ingredients, excluding the corn starch and water. Pour into the wok and cook until it lightly bubbles.

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Sear the chicken, remove from the wok to a bowl, and set aside. Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant. Add the chicken back to the wok. Turn up the heat to high and stir-fry for a minute.

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The first thing that stood out was the chicken. Pei Wei uses large dices of chicken breast, which gives the dish a distinct texture. Most recipes opt for the more economical thigh meat, but I knew that using breast meat was key to achieving the desired result. Another aspect that sets Pei Wei's Kung Pao apart is the choice of vegetables.

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Cut chicken into 3 inch pieces and mix with salt and pepper. Add olive oil to pan and brown chicken. Add browned chicken to crockpot. (This can be skipped if short on time) In a separate bowl mix soy sauce, water, honey, hoisin, sriracha, garlic, ginger and chili flakes together and stir. Pour over chicken.

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Pei Wei's Kung Pao Chicken is prepared with chicken, garlic, carrots, snap peas, scallions, and peanuts. Tossed in a chili soy sauce. Our Menu. Shareables; Feasts;. Kung Pao Chicken. 840 calories . Lightly battered chicken with garlic, carrots, snap peas, scallions, peanuts, and chili flakes. Tossed in a chili soy sauce.

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For the Chicken: Combine the chicken with the salt, lightly beaten egg white, cornstarch, sesame oil and 1 tbsp vegetable oil, until coated. Chill for about 20 to 30 minutes. Heat a large wok over medium high heat and add 1 tbsp vegetable oil.

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In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes. In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan. Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes. Add peanuts and sauté for another 3 minutes.

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Add 1/4 of oil and immediately add half of marinated chicken. Spread in even layer with spatula. Cook without moving for 1 minute, then cook, stirring and tossing constantly until barely cooked through, about 1 minute longer. Transfer to a medium metal bowl. Wipe out wok with paper towel, add another 1/4 of oil, and repeat with remaining chicken.

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Method. In a small bowl, combine ¼ cup of the soy sauce, vinegar, sugar, and ¼ cup water. In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth. Add the chicken and toss to coat. Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in a large skillet over high heat.

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Pei Wei Kung Pao Chicken. - Combine chicken and cornstarch in a bowl ; toss to coat. - Heat sesame oil in wok or skillet over medium heat. - Add chicken and stir fry for 5-7 minutes; remove chicken from wok. - Add green onions, garlic, red pepper flakes and ginger to the wok; stir fry for 15 seconds.

Pei Wei Recipes

Instructions. Cut the chicken breast into bite sized pieces, place in a large plastic bag or mixing bowl with 3/4 cup of corn starch, lightly shake until all of the chicken is coated well. Heat a large skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.

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Transfer chicken to a plate. In the same pan, add remaining oil, bell pepper, green onions, and broccoli and toss. Cook for 5 minutes or until broccoli is tender, then add chicken and sauce to the pan and cook for 2-3 minutes or until sauce thickens a bit. Turn off heat and let rest for 2-3 minutes.

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Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the sesame oil, peanuts and green onions, cook another 2 minutes. 4. Serve the chicken over bowls of rice. Top with with additional green onions.

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Directions. Add about 2 tbsp of cooking oil to a wok and let it get screaming hot. Once the oil is sizzling, add the diced chicken and cook through (takes about 7-8 minutes). If the pan is looking dry, add a splash of chicken broth. Once cooked, remove the chicken from the pan with a slotted spoon and add the carrots and peas.

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Combine all the Kung Pao Sauce ingredients together using a whisk. Once the sugar is completely dissolved, set it aside. Preheat a large skillet with oil. Add chicken and cook until all sides turn golden brown. Remove from the pan and set aside. Using the same pan add garlic, ginger, bell peppers, and dried chilies.

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Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.