Kung Pao Chicken and Mushroom
A spicy Sichuan-inspired dish with marinated chicken breast, crispy fried mushrooms, and cubes of tofu, tossed in a savory peanut oil sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total Time
- 27 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Asian
Ingredients
- 2tbspolive oil
- 1.5lbschicken breast, boneless and skinless, cubed
- 1/4cupmilk
- 8ozmushrooms, sliced
- 1blocktofu, extra firm, cubed
Step-by-Step
- 1
In a shallow bowl, combine the cubed chicken and milk. Cover and marinate in the refrigerator for 30 minutes.
30m - 2
Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Drain the chicken from the milk and add it to the hot oil. Cook the chicken for 5-7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
7mmedium-high heat - 3
In the same skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Add the sliced mushrooms and cook for 3-5 minutes, stirring frequently, until they are golden brown and crispy. Transfer the mushrooms to the plate with the chicken.
5mmedium-high heat - 4
Add the cubed tofu to the hot skillet and cook for 2-3 minutes, gently turning the pieces, until lightly browned on all sides.
3mmedium-high heat - 5
Return the chicken and mushrooms to the skillet with the tofu. Toss the ingredients together and cook for an additional 2-3 minutes, until everything is heated through and combined.
3mmedium-high heat