Name: The best Kung Pao Chicken recepe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 1 tbsp cornstarch; 2 tbsp soy sauce (divided); 1 tbsp dark soy sauce (optional); 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tsp sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 6–8 dried red chilies; 1/3 cup roasted peanuts; 1 cup chopped bell peppers (red or green); 2 green onions, chopped; 1 tsp sesame oil; 2 tbsp cooking oil (vegetable or peanut); 2 tbsp water

Description

Kung Pao Chicken is a bold and flavorful Chinese stir-fry made with tender chicken, crisp vegetables, peanuts, and dried chilies tossed in a spicy, sweet, and tangy sauce. It’s a fast, restaurant-style dish perfect for weeknights.

Ingredients

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp cornstarch
2 tbsp soy sauce (divided)
1 tbsp dark soy sauce (optional)
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sugar
2 cloves garlic, minced
1 tsp fresh ginger, minced
6–8 dried red chilies
1/3 cup roasted peanuts
1 cup chopped bell peppers (red or green)
2 green onions, chopped
1 tsp sesame oil
2 tbsp cooking oil (vegetable or peanut)
2 tbsp water

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Instructions

In a bowl, toss chicken with cornstarch and 1 tbsp soy sauce. Let marinate for 10–15 minutes.
In another bowl, whisk together remaining soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sugar, and water to make the sauce. Set aside.
Heat 1 tbsp oil in a wok or large skillet over high heat. Add dried red chilies and stir-fry for 30 seconds until fragrant.
Add marinated chicken and stir-fry until browned and just cooked through, about 4–5 minutes. Remove and set aside.
Add remaining oil to the pan, then stir-fry garlic, ginger, and bell peppers for 1–2 minutes.
Return chicken to the pan and pour in the sauce. Stir well and cook for 2–3 minutes until the sauce thickens and coats the chicken.
Stir in peanuts and green onions. Drizzle with sesame oil and toss to combine.
Serve immediately over steamed rice.

Notes

Use chicken thighs for a juicier result, but breasts work fine too.Adjust spice level by increasing or reducing dried chilies.For extra crunch, lightly toast the peanuts before adding.Substitute peanuts with cashews or sunflower seeds if needed.Double the sauce if serving over rice or noodles for extra flavor.

Nutrition

Serving Size: 1 portion
Calories: 390
Sugar: 6g
Sodium: 820mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg