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The Kung Pao Chicken

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This easy Kung Pao Chicken recipe features tender chicken, crunchy peanuts, bell peppers, and a bold savory-spicy sauce. Better than takeout and ready in just 30 minutes, this classic Chinese-inspired stir-fry is perfect for busy weeknight dinners.

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 4 tablespoons soy sauce, divided
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 6–8 dried red chilies
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 green onions, sliced
  • ½ cup roasted unsalted peanuts
  • 1 tablespoon brown sugar or honey
  • 2 tablespoons vegetable oil
  • Cooked white rice, for serving

Instructions

  1. In a bowl, toss the chicken pieces with cornstarch and 1 tablespoon soy sauce until evenly coated.
  2. In a separate small bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, sesame oil, and brown sugar to make the sauce.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the chicken and cook for 5–7 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
  5. Add garlic, ginger, and dried red chilies to the skillet. Cook for about 30 seconds until fragrant.
  6. Stir in the chopped bell peppers and cook for 2–3 minutes until slightly tender but still crisp.
  7. Return the chicken to the skillet and pour in the prepared sauce.
  8. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables evenly.
  9. Stir in the peanuts and green onions.
  10. Serve hot over cooked rice.

Notes

Use chicken thighs for extra juicy and flavorful results.Adjust the spice level by adding more or fewer dried chilies.Sichuan peppercorns can be added for a more authentic flavor.Cashews can be substituted for peanuts if preferred.For a gluten-free version, use tamari and gluten-free hoisin sauce.This recipe works well with shrimp, tofu, or beef instead of chicken.

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