Description
This Kung Pao Chicken is a flavorful stir-fry featuring marinated chicken, vibrant vegetables, roasted peanuts, and a touch of spice from dried red chilies. Quick to prepare and perfectly balanced, it’s an ideal meal served over rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3–4 dried red chilies
- 1/2 cup unsalted roasted peanuts
- 1 bell pepper (red or green), diced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, chopped (for garnish)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and 1 tablespoon of cornstarch. Mix well until the chicken is evenly coated. Let it marinate for at least 15-20 minutes, or up to an hour in the refrigerator for deeper flavor.
- In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of hoisin sauce, 1 tablespoon of sugar, and 1 teaspoon of sesame oil. Add the cornstarch slurry to the sauce mixture and set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for about 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the dried red chilies and stir-fry for about 30 seconds until fragrant. Add the diced bell pepper, onion, minced garlic, and minced ginger. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp. Return the chicken to the skillet and mix well.
- Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken. If too thick, add a splash of water. Stir in the roasted peanuts and heat through for about 1 minute.
- Remove from heat and garnish with chopped green onions. Serve hot over steamed rice or with your choice of side.
Notes
- Adjust the number of dried red chilies based on your spice tolerance.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- This dish can be made ahead of time and reheated, but the vegetables may lose some crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes