Tired of the same old weeknight meal? Try this Sheet Pan Kung Pao Chicken. This savory and spicy dish makes Chinese food a breeze. I like to pair this with steamed broccoli and rice to make a complete meal.
Sheet Pan Kung Pao Chicken
Servings: 6 servings
Ingredients
- 3 chicken breast
- 2 TBL water
- 1/4 tsp baking soda
- 3/4 cup soy sauce divided substitute with gluten free soy sauce
- 1 Tbs corn starch
- 1/2 tsp black pepper
- 2 Tbs vegetable oil
- 6 cloves garlic minced
- 6 tsp fresh ginger grated
- 3 Tbs balsamic vinegar
- 3 Tbs light Brown Sugar
- 6 tsp sesame oil
- 1 cup dried peanuts
- 10-15 dried Chili de Arbol peppers (or whatever dried red peppers are available for you)
- 2 tsp crushed red pepper
- 4 ribs celery chopped
- 5 green onions Chopped, greens reserved
Instructions
- Cutlet the chicken
- Marinate cutlets in water, baking soda, 2 TBL soy sauce, corn starch and black pepper (15 min)
- Preheat the oven to 350 degrees.
- In a small bowl add all other ingredients except the reserved green onions to make the sauce.
- Add sauce to the chicken and toss to coat.
- Grease a sheet pan with vegetable oil and arrange chicken on the pan. Pour the sauce over the top
- Bake for 15 minutes until internal temperature reaches 165 degrees.
- Serve with rice and steamed broccoli or vegetable of your choice. Garnish with reserved green onions.
Notes
This spicy Chinese American dish is sure to hit that take out craving. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious dessert to pair with this dish, check out my Peach Cobbler Ice Cream recipe here.
