Description
A quick and flavorful Kung Pao Chicken recipe, perfect for a delicious Chinese stir-fry at home. This dish features tender chicken, crunchy peanuts, and colorful bell peppers in a savory and slightly spicy sauce.
Ingredients
Scale
- 500g boneless, skinless chicken breast or thighs, diced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup roasted peanuts or cashews
- 4 to 6 dried red chilies, to taste
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 spring onions, chopped (reserve some for garnish)
- For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili sauce or sriracha (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Marinate the Chicken: Combine soy sauce, rice vinegar, cornstarch, and sesame oil in a bowl. Add diced chicken and marinate for 15–20 minutes.
- Prepare the Sauce: In another bowl, whisk together soy sauce, hoisin sauce, vinegar, brown sugar, chili sauce, and cornstarch slurry. Set aside.
- Cook the Chicken: Heat vegetable oil in a wok over medium-high heat. Stir-fry the marinated chicken until golden and nearly cooked through. Remove and set aside.
- Sauté the Aromatics: Add dried chilies, garlic, and ginger to the wok. Stir quickly for about 30 seconds until fragrant.
- Add the Vegetables: Add diced bell peppers and stir-fry for 2–3 minutes until crisp-tender.
- Combine Everything: Return the chicken to the wok, pour in the sauce, and stir until it thickens and evenly coats all ingredients.
- Finish and Serve: Stir in roasted peanuts and garnish with chopped spring onions. Serve hot over steamed rice or noodles.
Notes
- For less spice: Reduce or omit dried chilies and chili sauce.
- Vegetarian version: Substitute tofu or mushrooms for chicken.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for 1 month. Reheat gently in a pan with a splash of water.
- Flavor tip: Toast peanuts before adding for a deeper nutty flavor.
- Serving suggestion: Pair with steamed rice, noodles, or fried rice. Garnish with extra spring onions and peanuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fried
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
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