Description
This Kung Pao Chicken is a quick and flavorful stir-fry featuring tender chicken marinated in a savory sauce, vibrant vegetables, and roasted peanuts, all with a hint of spice from dried red chilies. Perfectly served over rice, it brings the essence of Chinese cuisine to your table.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3–4 dried red chilies (adjust to taste)
- 1/2 cup unsalted roasted peanuts
- 1 bell pepper (red or green), diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 green onions, chopped
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the cubed chicken breast with 2 tablespoons of soy sauce, 1 tablespoon of Chinese rice wine (or dry sherry), and 1 tablespoon of cornstarch.
- Mix well until the chicken is evenly coated. This will help tenderize the chicken and give it a nice texture.
- Let the chicken marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for better flavor.
- In a small bowl, whisk together 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of sesame oil. This will be your sauce for the Kung Pao Chicken.
- Set the sauce aside for later use.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook the chicken in batches.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Remove the cooked chicken from the skillet and set it aside on a plate.
- In the same skillet, add the dried red chilies and stir-fry for about 30 seconds until they become fragrant. Be careful not to burn them.
- Add the diced onion, bell pepper, minced garlic, and minced ginger to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the prepared sauce over the chicken and vegetables in the skillet.
- Stir well to ensure that everything is evenly coated with the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- Add the roasted peanuts and chopped green onions to the skillet. Stir to combine and cook for another minute.
- Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- If you like it spicier, you can add more dried chilies or a dash of chili oil at this stage.
- Remove the skillet from heat and let it sit for a minute to cool slightly before serving.
- Serve the Kung Pao Chicken hot over a bed of steamed white rice or fried rice.
- Garnish with additional chopped green onions or sesame seeds if desired.
- Pair with a side of stir-fried vegetables or a simple cucumber salad for a complete meal.
Notes
- Adjust the number of dried red chilies based on your spice preference.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes