Description
Kung Pao Spicy Chicken is a vibrant and delightful dish that brings the essence of Chinese cuisine right to your kitchen.
Ingredients
Scale
- 1 lb (450g) boneless chicken breast, diced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3–4 dried red chilies (whole)
- 1 bell pepper, diced (red or green)
- ½ cup diced onion
- 2–3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- ½ cup roasted peanuts
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
- 2–3 green onions, chopped
Instructions
- Start by marinating the diced chicken. In a bowl, combine the chicken with soy sauce, rice vinegar, and cornstarch. Mix well to ensure that every piece is coated with the marinade. Allow it to sit for about 15 to 20 minutes. This step is vital as it infuses the chicken with flavor and creates a deliciously tender texture during cooking.
- Heat vegetable oil in your wok or skillet over medium-high heat. Once hot, toss in the dried red chilies, stirring them for about 30 seconds. This allows the oil to pick up the fragrance of the chilies, enhancing the dish’s overall flavor profile. After that, add the marinated chicken to the pan, cooking it for 5 to 7 minutes until golden and fully cooked. Ensure the chicken is spread out in the pan for even cooking. Set the cooked chicken aside while keeping it warm.
- In the same pan, it’s time to add some color and nutrients by incorporating the bell pepper, diced onions, minced garlic, and ginger. Stir-fry these ingredients for about 2 to 3 minutes. You want them to become slightly tender yet still vibrant, retaining their crunch. Each ingredient brings its own flavor, making this step just as vital as the chicken cooking phase.
- Return the chicken to the pan with the sautéed vegetables. Pour in the hoisin sauce and sesame oil, mixing everything thoroughly. This is where the flavors meld together beautifully. Toss in the roasted peanuts for that satisfying crunch. Season with salt and pepper to taste, ensuring everything is well combined, and you can adjust the seasoning based on your preference for saltiness or heat.
- Your Kung Pao Spicy Chicken is ready! Garnish generously with chopped green onions for an added pop of freshness. Serve it hot over a bed of fluffy rice or delightful noodles to complete the meal, providing a comforting base for the vibrant chicken stir-fry.
Notes
For a gluten-free version, use tamari instead of soy sauce and check the hoisin sauce label for gluten-free options.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 35 g