Kung Pao Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	28%	20%
sweetener	2%	3%
thickener	1%	1%
aromatics	45%	34%
vegetables and beans	18%	22%
fat	6%	5%
acid	8%	4%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1 1/2 pounds boneless skinless chicken breasts (, cut into small pieces)
41 g	3 Tablespoons olive oil
2 g	1 teaspoon crushed red pepper flakes ((or more to increase spiciness))
73 g	1/2 cup dry roasted peanuts
2 g	1 teaspoon freshly grated ginger
300 g	2 green onions (chopped)
120 g	1 red bell pepper (, chopped)
	6 whole dried Szechuan Peppers* (, optional)
15 g	1 Tablespoon rice vinegar
1 g	1/4 teaspoon granulated sugar
5 g	1 teaspoon low-sodium soy sauce
50 g	1 large egg white
3 g	1 teaspoon cornstarch
5 g	2 teaspoon cornstarch
120 g	1/2 cup low-sodium chicken broth
6 g	2 teaspoon chili paste with garlic ((or use sriracha hot sauce mixed a little minced garlic))
64 g	1/4 cup low-sodium soy sauce
30 g	2 Tablespoon rice vinegar
12 g	3 teaspoons granulated sugar
10 g	2 teaspoon red wine vinegar
9 g	2 teaspoon sesame oil
648 g	3-4 cups hot cooked rice (, for serving)

Method: 8 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“My husband loved this recipe! He told me I need to save it so I can make it all the time. I am not sure if your website has the capability to save favorite recipes but I would definitely use that feature! Also, just wanted to say I love your meal plans! I actu” — a cook, 5.0★

“I made this for dinner using chicken thighs as that’s what I had. It turned out really well, I used up broccoli and asparagus that needed to be eaten, sneaking loads of vegetables into my husband! I will definitely be making this again, it’s so easy when you h” — a cook, 5.0★