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Kung Pao Chicken

Kung Pao Chicken
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Kung Pao Chicken is a vibrant and flavorful dish that combines tender chicken with a medley of colorful vegetables and peanuts, all coated in a savory sauce that strikes the perfect balance between spice and sweetness. This one-pan wonder is not only quick to prepare—ready in just 30 minutes—but also offers endless customization options to suit your taste. Perfect for busy weeknights or entertaining guests, this Kung Pao Chicken is sure to impress with its delightful crunch and rich flavors. Enjoy it served over fluffy jasmine rice for a complete meal experience.

Ingredients

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  • 24 oz boneless skinless chicken breast
  • 2 tbsp corn starch
  • 4 tbsp low sodium soy sauce
  • 2 tbsp dry apple juice apple vinegar
  • 2 tsp oil
  • 1/4 cup low sodium soy sauce
  • 2 tsp dark soy sauce
  • 1/2 cup low sodium chicken broth
  • 2 tbsp balsamic vinegar
  • 2 tbsp dry apple juice apple vinegar
  • 2 tsp hoisin sauce
  • 1 tbsp sugar
  • 1 tsp corn starch
  • 4 tbsp oil (for frying)
  • 6 dried red chili peppers
  • 1/2 large green bell pepper
  • 1/2 large red bell pepper
  • 1 tbsp fresh ginger
  • 4 large garlic cloves
  • 6 green onions
  • 1/2 cup roasted peanuts
  • 1 tsp sesame seeds (optional, garnish)

Instructions

  1. Cut the chicken into bite-sized pieces. Marinate with corn starch, soy sauce, vinegar, and oil for at least 10 minutes.
  2. In a bowl, whisk together all sauce ingredients until smooth.
  3. Preheat a large skillet over medium-high heat with 2 tbsp oil. Cook marinated chicken until golden brown; remove from pan.
  4. In the same pan, add remaining oil, then stir-fry bell peppers, garlic, ginger, and dried chilies for about 4 minutes.
  5. Pour in the prepared sauce and mix well. Once thickened, return chicken to the pan and toss to coat.
  6. Stir in green onions and peanuts before serving.

Nutrition

Find it online: https://mrrecipes.net/kung-pao-chicken/