Description
Kung Pao Chicken is a classic Chinese stir-fry featuring tender chicken, crunchy peanuts, and vibrant vegetables tossed in a spicy, savory, and slightly sweet sauce. Quick and easy to make, this flavorful dish offers the perfect balance of heat, sweetness, and umami.
Ingredients
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Chicken breasts or thighs (diced)
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Roasted peanuts
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Bell peppers (diced)
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Green onions (sliced)
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Garlic (minced)
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Fresh ginger (minced)
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Dried red chili peppers or red pepper flakes
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Soy sauce (low sodium preferred)
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Hoisin sauce
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Rice vinegar
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Sesame oil
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Cornstarch
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Sugar or alternative sweetener
- Vegetable oil (for cooking)
Instructions
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Toss diced chicken with cornstarch until evenly coated.
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Heat vegetable oil in a wok or large skillet over medium-high heat. Stir-fry chicken until browned and cooked through. Remove and set aside.
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In the same pan, add more oil and sauté garlic, ginger, and dried chili peppers until fragrant.
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Add diced bell peppers and cook 2-3 minutes until crisp-tender.
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Return chicken to pan with peanuts and green onions.
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Mix soy sauce, hoisin sauce, rice vinegar, sesame oil, and sugar in a small bowl. Pour over chicken and veggies.
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Stir and cook 2-3 minutes until sauce thickens and coats everything evenly.
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Serve hot over steamed rice or cauliflower rice.
Notes
Substitute peanuts with cashews for a different nutty taste.Add zucchini, snap peas, or water chestnuts for extra veggies.Adjust spice by varying dried chili quantity or using fresh chilies.Swap chicken for tofu or shrimp for alternative proteins.
