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Kung Pao Chicken

This flavorful Kung Pao Chicken bursts with savory, spicy, and tangy notes, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast, diced Look for fresh, high-quality chicken.
  • 2 tablespoons soy sauce Opt for low-sodium soy sauce.
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable oil Ensure oil is hot before adding chicken.
For the Stir-Fry
  • 1 bell pepper bell pepper, diced Choose fresh, firm bell pepper.
  • 1 cup peanuts Use unsalted peanuts.
  • 3 green onions green onions, sliced
  • 3-4 pieces dried red chilies Adjust for heat preference.
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon sugar Adjust to offset heat.

Method
 

Preparation
  1. In a bowl, combine the diced chicken breast with soy sauce, rice vinegar, and cornstarch. Let it marinate for about 15 minutes.
Cooking
  1. Heat vegetable oil in a pan over medium-high heat. Carefully add the marinated chicken and cook until browned on all sides, about 5-7 minutes.
  2. Add the diced bell pepper, minced garlic, ginger, and dried red chilies to the pan. Stir-fry for another 3-4 minutes.
  3. Stir in the peanuts and sugar, cook for an additional minute to combine everything.
  4. Serve hot, garnished with fresh green onions.

Notes

Marinate chicken for at least 15 minutes for better flavor. Use leftover marinade as sauce, bring to a boil before drizzling.