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Kung Pao Chicken Soup
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I took a popular Chinese Take-Out dish and turned it into a healthy make at home meal. Our Kung Pao Chicken Soup is not sodium or MSG laden. Instead it’s packed with fresh aromatic ingredients and some classic Asian flavors.
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Kung Pao Chicken Soup is best prepared in a wok, since the ingredients are stir fried. It’s large bowl shape helps to evenly distribute heat requiring a minimum amount of oil for cooking. However if you don’t own a wok, any heavy bottom pot will work.
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Classically Kung Pao Chicken is a hot & spicy dish. Depending on how much heat your chili peppers bring, you may want to add a squeeze of sriracha sauce to give your soup a little extra kick.
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Kung Pao Chicken Soup falls nicely into our Healthy Choices category and is a perfect easy weeknight meal. While your chicken marinades, you slice and dice the veggies. Then into a hot wok for some quick stir-fry action. Enjoy!!
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Kung Pao Chicken Soup
Ingredients
For the chicken marinade…
- 8 ounces boneless skinless chicken breast cubed
- 1 tsp. soy sauce
- 1 tsp. corn starch
- 1/2 tsp. rice wine vinegar
- 1/2 tsp. sesame oil
- 1/2 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
- 1/2 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…
- Combine cubed chicken with marinade in a non-reactive bowl for 20 minutes.
For the soup…
- 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.
- 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.
- Add soy sauce, sesame oil, rice wine vinegar and chicken broth and heat through.
- Serve with sriracha hot sauce and fresh cilantro.
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13 Comments
Katerina
I love your tweak on this classic Asian dish! Plus it is healthy and comforting!
libby
Thanks so much. It’s a new favorite.
Debra @ Bowl Me Over
I’m the soup girl and absolutely love all kinds of soup. This looks pretty special! Definitely making this next week!
libby
This was a winner. Glad you stopped by Debra.
Diana Rambles
I love soup! I Yum’d it!
libby
Thank you so much Diane.
Janette@culinaryginger
One of my favorite takeout dishes, but this looks so much better than takeout. Can’t wait to try it.
libby
Thank you. Definitely has a nice freshness about it.
Beverley
This recipe is shouting ‘eat me’. I won’t have a problem doing that xoxo
libby
It was really yummy. I hope you’ll give it a try.
Dini @ Giramuk's Kitchen
I am pinning this and making this next week for sure! I love kung pao chicken and in soup form it just sounds perfect! Pinning this so I make sure I make it! :)
libby
Thank you so much Dini. I’m happy to hear that.