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	14%	20%
sweetener	3%	3%
thickener	1%	1%
aromatics	90%	34%
vegetables and beans	24%	22%
fat	0%	5%
acid	2%	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 breast (cut into bite-sized pieces)
16 g	1 tablespoon tamari soy sauce
	1 tablespoon dry sherry or Shaoxing wine
3 g	1 teaspoon arrowroot powder or cornstarch
48 g	3 tablespoons tamari soy sauce
30 g	2 tablespoons water
	1 tablespoon dry sherry or Shaoxing wine
15 g	1 tablespoon rice vinegar
21 g	1 tablespoon honey
4 g	1 teaspoon toasted sesame oil
5 g	2 teaspoons arrowroot powder or cornstarch
41 g	3 tablespoons avocado oil
120 g	1 red bell pepper (deseeded and chopped)
	8 dried red chilies (leave whole or slice a few open for a spicier flavor (it's the seeds that are spicy))
12 g	4 garlic cloves
6 g	1 tablespoon finely grated fresh ginger
	1 teaspoon Sichuan peppercorn powder
600 g	4 green onions (sliced)
73 g	1/2 cup raw cashews or peanuts

Method: 7 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The flavors were spectacular and even good as left overs. I made with arborio rice and added chicken broth, fresh parsley, roasted onions and garlic to rice during the cooking with cover on. It cooked for the 20 mins while making Kung Pao! Will do again for” — a cook, 5.0★

“Made this tonight, very tasty and quick to make! I love kung pao but don't make it normally because the recipes have lots of gluten filled sauces. Loved that this recipe used pretty much pantry staples and gluten free tamari. Thanks again Lisa for another grea” — a cook, 5.0★