Kung Pao Chicken
A bold and flavorful dish with diced chicken, peanuts, and a savory sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound chicken breast (diced) The star protein of the dish! Use fresh chicken for the best flavor.
- 1/2 cup peanuts Adds crunch and signature taste. Cashews can be used as a substitute.
- 1 each bell pepper (diced) Red or yellow preferred for color, but any bell pepper will do.
- 3 each scallions (chopped) Provides freshness.
- 2 cloves garlic (minced) Enhances flavor.
- 1 inch ginger (minced) Contributes to unique Kung Pao taste.
Sauce Ingredients
- 3 tablespoons soy sauce Base of the sauce, imparting savory flavor.
- 2 tablespoons hoisin sauce Adds sweetness.
- 1 tablespoon rice vinegar Provides tang.
- 1 tablespoon chili paste or sauce Adjust based on desired spiciness.
- 2 tablespoons vegetable oil Used for sautéing chicken.
For Serving
- as needed serving cooked rice Serve Kung Pao Chicken over rice.
Instructions
Cooking Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken and cook until browned, about 5 to 7 minutes.
- Stir in the minced garlic and ginger, and cook for an additional minute.
- Add the diced bell pepper, chopped scallions, and peanuts, stir-frying for 2 to 3 minutes.
- In a separate bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and chili paste.
- Pour the sauce over the chicken and vegetables, mixing well.
- Allow it to simmer for an additional 2 minutes.
- Serve hot over a bed of warm rice.
Notes
For best results, don’t rush the browning stage; let the chicken get a bit crispy. Use fresh ingredients for better flavor. Adjust chili paste for spice tolerance, and feel free to add more vegetables if desired.