- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
This take-out classic comes together in minutes, making it ideal for busy weeknight dinners.
Combine marinade and add chicken, toss to coat and let stand 30 minutes.
Combine the ingredients for sauce in a bowl, whisk up.
Chop up vegetables for stir-fry ingredients.
Bring water to boil for rice noodles or start rice to package directions.
Heat a large skillet over high heat with peanut oil, 4 turns of the pan, add chicken and brown, turn and brown opposite side, then transfer to a plate. Add celery, toss 2 minutes, add peppers, scallions or leeks, ginger, garlic and chilies to pan and toss to tender-crisp, 2-3 minutes more, then add sauce and toss, add chicken back to pan, add in nuts.
Serve Kung Pao Chicken with rice noodles or rice, then garnish with cilantro leaves and lime wedges.