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Kung Pao Chicken

Kung Pao Chicken
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Kung Pao Chicken is a flavorful and quick dish that brings the vibrant tastes of Chinese cuisine right to your kitchen. This delightful stir-fry features tender chicken pieces tossed with colorful bell peppers, aromatic garlic, and ginger, all enveloped in a savory sauce that’s both sweet and spicy. The addition of roasted peanuts adds a satisfying crunch, making it a perfect meal for busy weeknights or special gatherings. With just one pan needed, this recipe promises minimal cleanup while delivering maximum flavor.

Ingredients

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  • 24 oz boneless skinless chicken breast
  • 2 tbsp corn starch
  • 4 tbsp low sodium soy sauce
  • 2 tbsp apple vinegar
  • 2 tsp oil
  • 1/4 cup low sodium soy sauce
  • 1/2 cup low sodium chicken broth
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple vinegar
  • 2 tsp hoisin sauce
  • 1 tbsp sugar
  • 1 tsp corn starch
  • 4 tbsp oil (for frying)
  • 6 dried red chili peppers (chopped roughly)
  • 1/2 large green bell pepper (cut into bite-size pieces)
  • 1/2 large red bell pepper (cut into bite-size pieces)
  • 1 tbsp fresh ginger
  • 4 large garlic cloves (about 2 tbsp pressed garlic)
  • 6 green onions (cut into bite-size pieces)
  • 1/2 cup roasted peanuts
  • 1 tsp sesame seeds (optional, garnish)

Instructions

  1. Cut the chicken into bite-size cubes. Combine the Chicken Marinade ingredients together. Add chopped chicken and let it sit for at least 10 minutes to tenderize.
  2. In a separate dish, combine the Kung Pao Sauce ingredients together. Whisk until cornstarch is dissolved and the sauce is smooth then set aside.
  3. Preheat a wok or a large skillet with 2 tablespoons of oil. Add chicken and cook on medium-high until it's golden brown and almost fully cooked. Remove it from the pan and set aside.
  4. Add 2 tablespoons of oil to the same pan. Add chopped bell peppers, pressed garlic, grated ginger, and dried chilies. Toss it together in a pan and stir fry for about 4 minutes.
  5. Add the prepared Kung Pao Sauce to the pan, stir everything together. As soon as the sauce starts to thicken, add chicken back into the pan. Toss to coat the chicken with the sauce.
  6. Add chopped green onion, peanuts, and sesame seeds if using, then stir to combine. Serve hot over rice or noodles!

Nutrition

Find it online: https://easykitchenlove.com/kung-pao-chicken/