Kung Pao Chicken
Kung Pao Chicken is a flavorful stir-fry dish made with tender chicken, peanuts, and fresh vegetables in a savory sauce, originating from Sichuan province in China.
Ingredients
Marinade
- 1 pound boneless, skinless chicken breast, diced into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
Cooking Ingredients
- 2 tablespoons vegetable oil
- 3-4 pieces dried red chilies Adjust for spice level
- 1/2 cup unsalted peanuts
- 1 piece bell pepper, diced (any color)
- 1 cup broccoli florets
- 2 pieces green onions, chopped For garnish
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- to taste Salt
Instructions
Preparation
- In a bowl, mix the diced chicken with soy sauce, rice vinegar, and cornstarch. Let it sit for at least 15 minutes.
Cooking
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add the marinated chicken to the pan. Cook for 5-7 minutes until the chicken is cooked through. Remove from the pan and set aside.
- In the same pan, add the dried chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
- Add the bell pepper and broccoli. Cook for 3-4 minutes until the vegetables are tender but still crisp.
- Return the chicken to the pan. Add hoisin sauce, sesame oil, and peanuts. Mix well and cook for another 2-3 minutes.
- Remove from heat, garnish with green onions, and serve hot over rice or noodles.
Notes
Kung Pao Chicken is adaptable; you can swap chicken with shrimp, tofu, or beef and add other vegetables like snap peas or carrots.