Kung Pao Chicken

Why You’ll Love This Recipe

Kung Pao Chicken is packed with bold flavors that make it a crowd-pleaser. The combination of savory chicken, crunchy peanuts, and spicy kick from the chili peppers gives this dish an irresistible flavor profile. The tangy sauce, made with soy sauce, vinegar, and hoisin sauce, ties everything together perfectly. Best of all, this dish is highly customizable—adjust the spice level to your liking and add in your favorite veggies. Whether served with rice or noodles, Kung Pao Chicken is a delicious, satisfying meal that’s sure to become a staple in your kitchen.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized cubes)

• 2 tablespoons soy sauce

• 1 tablespoon cornstarch

• 1 tablespoon rice vinegar

• 1 tablespoon vegetable oil (for cooking)

For the Sauce:

• 3 tablespoons soy sauce (low-sodium preferred)

• 1 tablespoon rice vinegar

• 1 tablespoon hoisin sauce

• 1 teaspoon sugar

• 1/2 teaspoon sesame oil

• 1/4 teaspoon red pepper flakes (or more for heat)

• 1 tablespoon water (or chicken broth)

For the Stir-fry:

• 1/2 cup roasted unsalted peanuts

• 1/2 onion (diced)

• 1 bell pepper (sliced into strips)

• 1 zucchini (sliced)

• 4-6 dried red chili peppers (adjust for heat level)

• 2 cloves garlic (minced)

• 1 tablespoon fresh ginger (grated)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken:

1. In a small bowl, combine the cubed chicken with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of rice vinegar. Toss to coat the chicken evenly, and let it marinate for about 10-15 minutes while you prepare the sauce and vegetables.

2. Make the sauce:

1. In a separate bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of hoisin sauce, 1 teaspoon of sugar, 1/2 teaspoon of sesame oil, 1/4 teaspoon of red pepper flakes, and 1 tablespoon of water (or chicken broth). Set aside.

3. Stir-fry the chicken:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

2. Add the marinated chicken and cook for 5-6 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.

4. Cook the vegetables:

1. In the same skillet, add the dried red chili peppers and cook for about 30 seconds until they become fragrant.

2. Add the garlic, ginger, onions, bell pepper, and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

5. Combine everything:

1. Return the cooked chicken to the skillet with the vegetables.

2. Pour the prepared sauce over the chicken and vegetables, and stir to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

6. Add the peanuts:

1. Stir in the roasted peanuts and cook for 1 more minute to heat through.

7. Serve:

1. Serve your Kung Pao Chicken hot, over a bed of steamed rice or noodles. Garnish with additional peanuts or sliced green onions if desired.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Vegetarian version: Swap the chicken for tofu, tempeh, or seitan for a plant-based version of Kung Pao.

• Spicy version: Increase the amount of red pepper flakes, or add fresh chopped chili peppers to make the dish spicier.

• More veggies: You can add more vegetables like mushrooms, snow peas, or broccoli to enhance the dish and make it even more nutritious.

• Peanut-free: If you have a peanut allergy, you can use cashews, almonds, or omit the nuts entirely.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat until warmed through, or in the microwave in 30-second intervals. If the sauce has thickened too much, add a splash of water or broth to loosen it up.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Be sure to thaw it properly in the refrigerator or using the defrost setting on your microwave before cooking.

2. Can I make the sauce ahead of time?

Yes, the sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just whisk it again before using it.

3. Can I make Kung Pao Chicken with other meats?

Absolutely! You can substitute the chicken with shrimp, beef, , adjusting the cooking time based on the meat you choose.

4. Is Kung Pao Chicken gluten-free?

To make Kung Pao Chicken gluten-free, use gluten-free soy sauce and hoisin sauce, and ensure the other ingredients are gluten-free. You can also use rice noodles if you prefer.

5. How do I make the dish less spicy?

If you prefer a milder dish, you can reduce the amount of red pepper flakes or remove the dried chili peppers entirely. You can also use a mild chili sauce for flavor without too much heat.

6. Can I use fresh ginger instead of ground ginger?

Yes, fresh ginger works better in this recipe than ground ginger, as it adds a fresher, more vibrant flavor. Simply grate the fresh ginger or finely chop it before adding it to the skillet.

7. Can I make this dish ahead of time?

You can prepare the chicken and sauce in advance, but it’s best to add the vegetables and peanuts just before serving to maintain their crisp texture.

8. Can I use regular peanuts instead of roasted?

Roasted unsalted peanuts are the best choice for this dish, but if you have raw peanuts, you can roast them in a pan for a few minutes before using them. Regular salted peanuts can be used, but be sure to adjust the salt in the recipe accordingly.

9. Can I use a different type of oil?

Yes, you can use any oil with a high smoke point, like canola oil or peanut oil, in place of vegetable oil. However, sesame oil adds a nice depth of flavor to the dish.

10. How do I keep the vegetables crisp?

To maintain the crispness of the vegetables, avoid overcooking them. Stir-fry them for a short time, just until they are tender but still crunchy.

Conclusion

Kung Pao Chicken is a flavorful and satisfying dish that offers the perfect combination of savory, spicy, and sweet flavors. With tender chicken, crunchy vegetables, and roasted peanuts, this dish is a crowd-pleaser that’s easy to make at home. Whether you enjoy it with steamed rice, noodles, or on its own, this quick and delicious stir-fry is sure to become a favorite in your kitchen. Plus, it’s highly customizable, so you can adjust the spice level and ingredients to suit your taste!

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