Kung Pao Chicken: A Flavor-Packed Stir-Fry You’ll Love
Kung Pao Chicken is a classic Chinese stir-fry dish that combines juicy chicken, crunchy peanuts, and a bold, slightly spicy sauce. It's the perfect balance of sweet, savory, and tangy, with a hint of heat. Quick and easy to make at home, this dish is great for busy weeknights or when you're craving a flavorful, satisfying meal.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil for stir-frying
- 1 red bell pepper diced
- ½ onion diced
- 2 garlic cloves minced
- 1- inch piece of ginger minced
- ¼ cup unsalted roasted peanuts
- 1-2 dried red chilies optional, for spice
- 1 tablespoon sesame oil for finishing
- For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch to thicken
- 1 teaspoon Sriracha sauce optional, for extra heat
- 2 tablespoons water
Instructions
- Prepare the sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, cornstarch, Sriracha (if using), and water. Set aside.
- Cook the chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Stir-fry the vegetables:
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced red bell pepper, onion, garlic, and ginger. Stir-fry for 2-3 minutes, until the vegetables are tender and fragrant.
- Combine the chicken and sauce:
- Return the cooked chicken to the skillet. Add the prepared sauce and stir well to coat the chicken and vegetables. Cook for an additional 1-2 minutes, until the sauce has thickened and the chicken is well coated.
- Add peanuts and finalize:
- Stir in the roasted peanuts and dried chilies (if using). Drizzle the sesame oil over the top for extra flavor and stir to combine.
- Serve:
- Serve the Kung Pao Chicken over steamed rice and enjoy!
Notes
- If you prefer a milder version, you can omit the dried chilies or reduce the amount of Sriracha in the sauce.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- You can substitute the chicken with shrimp or tofu for a different protein.
- If you like a bit more crunch, add extra peanuts just before serving.