Kung Pao Chicken
Kung Pao Chicken is a classic Chinese dish that features stir-fried chicken, peanuts, and vegetables in a spicy, tangy sauce.
Nutrition
Calories: 350cal
Carbohydrate: 20g
Protein: 30g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
20 min Cook
40 min Total
4 Servings
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1/2 cup unsalted peanuts
- 6-8 dried red chilies
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 green onions, chopped
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the cubed chicken, soy sauce, and cornstarch. Mix well until the chicken is evenly coated. Let it marinate for 10 minutes while you prepare the other ingredients.
- Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. When the oil is hot, add the peanuts and stir-fry for 1-2 minutes until they are golden brown. Remove the peanuts from the pan and set them aside.
- Add the dried red chilies to the wok and stir-fry for about 1 minute until they become fragrant. Be careful not to let them burn. Remove and set aside with the peanuts.
- Add the remaining tablespoon of vegetable oil to the same pan. Increase the heat to high, then add the marinated chicken. Stir-fry the chicken for about 4-5 minutes until it is browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the diced red and green bell peppers, garlic, ginger, and green onions. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
- In a small bowl, mix together the chicken broth, hoisin sauce, rice vinegar, oyster sauce, sugar, crushed red pepper flakes, salt, and pepper. Stir until the sugar has dissolved.
- Return the chicken, peanuts, and dried chilies to the pan. Pour the sauce over the top and toss everything together. Cook for another 2-3 minutes to heat through and allow the sauce to thicken. Be sure to stir constantly to prevent sticking.
- Serve the Kung Pao Chicken hot, garnished with additional chopped green onions if desired. Pair it with steamed rice or noodles for a complete meal.
