Kung Pao Chicken Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the chicken marinade...
  • 8 ounces boneless skinless chicken breast, cubed
  • 1 tsp. soy sauce
  • 1 tsp. corn starch
  • ½ tsp. rice wine vinegar
  • ½ tsp. sesame oil
  • ½ tsp. brown sugar
For the soup...
  • 2 Tbl. high-heat oil such as peanut or sunflower, divided
  • 2 diced jalapeno peppers, stems & seeds removed
  • 2 diced red Fresno chili peppers, stems & seeds removed
  • 2 celery ribs, sliced
  • 1 small onion, diced
  • 1 medium carrot, julienned
  • 1 cup cabbaged, chopped
  • ½ cup peanuts
  • 2 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1-inch fresh ginger, grated
  • 1 Tbl. soy sauce
  • 1 Tbl. sesame oil
  • 1 Tbl. rice wine vinegar
  • 3 cups chicken broth
  • sriracha hot sauce & fresh cilantro to serve
Instructions
For the chicken marinade...
  1. Combine cubed chicken with marinade in a non-reactive bowl for 20 minutes.
For the soup...
  1. Heat wok or heavy bottom pot over high heat. Add 1 Tbl. of peanut oil and marinated chicken. Stir-fry until chicken is golden brown, about 2-3 minutes or until cooked through. Remove from pan and reserve.
  2. If needed add additional 1 Tbl. of peanut oil and stir-fry the diced veggies for 2 minutes. Add peanuts, ginger, garlic and scallion and cook for an additional minute. Return chicken to pan.
  3. Add soy sauce, sesame oil, rice wine vinegar and chicken broth and heat through.
  4. Serve with sriracha hot sauce and fresh cilantro.
Recipe by Lemony Thyme at http://www.lemonythyme.com/kung-pao-chicken-soup/