Inspired by The Great Wall of China.
This takeout favorite is easy to make at home. A quick marinade and a simple stir-fry is all it takes to get this family style meal on the table. Pair with a steaming bowl of rice, a nest of noodles, or a variety of veggies. To learn more about this new Spice 'n Easy, read our blog about Szechwan Kung Pao Chicken.
Citrusy, sweet, and umami with tingly and floral notes.
DIRECTIONS:
In a large bowl, combine chicken, baking soda, cornstarch, and 1 Tbsp. soy sauce. Stir to evenly coat and set aside to marinate for 10 min. Meanwhile, in a medium bowl, whisk Szechwan Kung Pao Chicken mix, water, and remaining 2 Tbsp. soy sauce. In a wok or large skillet, heat oil over medium-high heat. Add chicken and cook for 7 to 8 min. without stirring, until deep golden brown. Stir chicken and cook an additional 2 min. Add sauce and cook for 8 to 11 min., stirring occasionally, until sauce is thick and glossy.
NOTES:
Serve with: Rice, noodles, and stir-fried vegetables.
Garnish with: Scallions, peanuts, and bell peppers.
YIELDS: Serves 6
MSG-Free
Vegan
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Corn-Free
Vegetarian
Vegan
Sugar, bell peppers, ginger, sesame seeds, pineapple, vegan chicken stock (maltodextrin, sea salt, natural vegetable flavor, yeast extract, potassium chloride, sunflower oil, turmeric, extra virgin olive oil, parsley), arrowroot, vinegar, garlic, Szechwan peppercorns, paprika, poppy seeds, orange peel, red miso (soybeans, rice, salt, aspergillus oryzae), chiles, mustard, nori seaweed
