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Kung Pao Chicken

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4.5 from 86 reviews

A flavorful stir-fry dish featuring succulent chicken, spicy chili peppers, and crunchy peanuts, perfect for any weeknight dinner.

Ingredients

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  • 1 lb chicken breast, diced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 3–4 dried red chili peppers
  • 1 bell pepper, diced
  • 1/2 cup peanuts
  • 2–3 green onions, chopped
  • Salt to taste

Instructions

  1. Marinate the chicken: In a bowl, combine diced chicken, soy sauce, rice vinegar, hoisin sauce, and cornstarch. Mix well to ensure all the flavors embrace the chicken and let it marinate for 30 minutes.
  2. Toast the chilies: Heat vegetable oil in a pan over medium heat. Add the dried chili peppers and stir-fry them for 30 seconds until they start to release their spicy aroma.
  3. Cook the chicken: Add the marinated chicken to the pan. Stir-fry until the chicken is browned and cooked through, around 5-7 minutes.
  4. Add color and crunch: Once the chicken is cooked, toss in the diced bell pepper and peanuts. Stir-fry for another 3-4 minutes.
  5. Season and serve: Season with salt to taste and gently fold in the chopped green onions just before removing from heat. Serve hot with rice.

Notes

Adjust the amount of dried chilies based on your preferred spice level. Leftovers can be stored in an airtight container for up to 3 days or frozen for one month.

Nutrition

Find it online: https://www.pennykitchenz.com/kung-pao-chicken/

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