Kung Pao Chicken
Spicy and savory stir-fried chicken with peanuts and vegetables in a rich Kung Pao sauce.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1/2 cup roasted peanuts
- 1 red bell pepper, diced
- 2-3 dried red chilies, chopped
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 tsp Sichuan peppercorns (optional)
Nutrition Facts
Share this Recipe
Instructions
Marinate the chicken: In a bowl, mix diced chicken with soy sauce, cornstarch, and a splash of water. Let it sit for 10 minutes.
Prepare the sauce: In a small bowl, combine dark soy sauce, rice vinegar, hoisin sauce, and sugar. Stir well and set aside.
Stir-fry aromatics: Heat oil in a wok or large pan over high heat. Add dried chilies, Sichuan peppercorns (if using), garlic, and ginger. Stir-fry for 30 seconds until fragrant.
Cook the chicken: Add marinated chicken to the wok. Stir-fry for 3-4 minutes until the chicken is cooked through and slightly browned.
Add vegetables: Toss in diced bell pepper and stir-fry for another 2 minutes until slightly softened.
Combine everything: Pour the prepared sauce over the chicken and vegetables. Add roasted peanuts and green onions. Stir-fry for 1-2 more minutes until everything is well-coated and heated through.
Serve immediately: Transfer to a serving plate and enjoy with steamed rice.
Chef's Tips
- Spice Level: Adjust the number of dried chilies based on your preferred spice level. Remove seeds for less heat.
- Peanut Substitute: Cashews can be used instead of peanuts for a different texture.
- Vegetable Variations: Add zucchini, carrots, or mushrooms for extra vegetables.
- Crispy Chicken: For crispier chicken, coat the diced chicken in cornstarch before marinating.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan to maintain texture.
