Kung Pao Chicken

An addictive blend of spicy, sweet, and savory flavors may be found in the well-known Sichuan dish Kung Pao Chicken. Authentic Chinese cooking is characterized by its complex and well-balanced flavors, which are best expressed in this meal that has crispy peanuts, vivid chili peppers, and delicate chicken all combined in a thick and garlicky sauce.

Tasting Notes

Expect a perfect balance of spicy, sweet, and tangy flavors in every bite. The tender chicken, crisp vegetables, and roasted peanuts create a harmonious texture, making this Kung Pao Chicken a delightful experience for your palate.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 cup unsalted dry-roasted peanuts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup diced pineapple (fresh or canned)
• 4 green onions, sliced
• 1 tablespoon vegetable oil

Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Kung Pao Sauce:

• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper flakes (adjust for spice preference)

Kitchen Equipment

• Wok or large skillet
• Mixing bowls
• Whisk
• Cutting board
• Knife
• Wooden spoon or spatula

Instructions

1. In a bowl, combine the chicken with the marinade ingredients. Toss to coat evenly and let it marinate for at least 15 minutes.
2. In a separate bowl, whisk together all the Kung Pao Sauce ingredients. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Add marinated chicken to the hot wok and stir-fry until cooked through and slightly browned. Remove the chicken from the wok and set aside.
5. In the same wok, add diced bell peppers and stir-fry for 2-3 minutes until they begin to soften.
6. Return the cooked chicken to the wok, add peanuts, diced pineapple, and sliced green onions. Stir to combine.
7. Pour the Kung Pao Sauce over the chicken and vegetable mixture. Stir well to coat evenly and cook for an additional 2-3 minutes until the sauce thickens.
8. Taste and adjust the seasoning if needed. If you prefer a spicier dish, add more crushed red pepper flakes.
9. Serve the Kung Pao Chicken over steamed rice and garnish with additional sliced green onions if desired.

Pro Tips

• To save time, prep all your ingredients before starting the cooking process.
• Adjust the spice level by adding or reducing the amount of crushed red pepper flakes.
• For extra flavor, consider adding minced garlic and ginger to the marinade.

Variations

• Substitute chicken with tofu or shrimp for a vegetarian or seafood twist.
• Experiment with different vegetables like broccoli, water chestnuts, or snap peas.

FAQs

Yield: 4

Kung Pao Chicken

Print

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 cup unsalted dry-roasted peanuts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup diced pineapple (fresh or canned)
• 4 green onions, sliced
• 1 tablespoon vegetable oil

Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Kung Pao Sauce:

• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper flakes (adjust for spice preference)

Instructions

1. In a bowl, combine the chicken with the marinade ingredients. Toss to coat evenly and let it marinate for at least 15 minutes.
2. In a separate bowl, whisk together all the Kung Pao Sauce ingredients. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Add marinated chicken to the hot wok and stir-fry until cooked through and slightly browned. Remove the chicken from the wok and set aside.
5. In the same wok, add diced bell peppers and stir-fry for 2-3 minutes until they begin to soften.
6. Return the cooked chicken to the wok, add peanuts, diced pineapple, and sliced green onions. Stir to combine.
7. Pour the Kung Pao Sauce over the chicken and vegetable mixture. Stir well to coat evenly and cook for an additional 2-3 minutes until the sauce thickens.
8. Taste and adjust the seasoning if needed. If you prefer a spicier dish, add more crushed red pepper flakes.
9. Serve the Kung Pao Chicken over steamed rice and garnish with additional sliced green onions if desired.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 450Total Fat: 22gSodium: 1100mgCarbohydrates: 30gFiber: 4gSugar: 15gProtein: 35g