Kung Pao Pierogies

Make watching the latest Netflix releases even more enjoyable by serving these Kung Pao Pierogies

Watching the newest Netflix releases is always better with some food! Instead of ordering takeout, make this Kung Pao pierogies recipe.

Ingredients

  • 1/2 Cup Kung pao sauce
  • 3 Tablespoons sweet chile sauce
  • 1 Tablespoon sriracha
  • 1 Tablespoon oyster sauce
  • 3 Tablespoons crushed peanuts
  • 3 Tablespoons cilantro, finely chopped
  • Oil
  • 1 (16-ounce) box pierogies, such as Mrs. T’s Classic Onion Pierogies

Servings4

Calories Per Serving127

Folate equivalent (total)52µg13%


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.


Recipe Summary

  • 1/2 cup unsalted raw peanuts
  • 2 tablespoons vegetable oil, preferably peanut
  • 5 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
  • 2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
  • 4 teaspoons Chinese black vinegar or sherry vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
  • 15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
  • 1 tablespoon minced garlic (from 3 cloves)
  • 2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
  • 4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
  • Cooked white rice, such as jasmine, for serving

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.

In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.

Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.