Description

Kung Pao Chicken is a bold and flavorful stir-fry dish made with tender chicken, savory sauce, crunchy peanuts, and a touch of spice from dried chilies. This quick and easy recipe is perfect for weeknight dinners or gatherings.

Ingredients

1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)

2 tablespoons vegetable oil

1 bell pepper (diced)

1 zucchini (sliced)

1 cup peanuts (unsalted)

3 green onions (sliced)

3 cloves garlic (minced)

1 tablespoon fresh ginger (minced)

2–3 dried red chilies (adjust to taste)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

1 tablespoon water

Salt and pepper to taste

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Instructions

Marinate the Chicken: In a bowl, mix the chicken pieces with soy sauce, cornstarch, and a pinch of salt. Allow the chicken to marinate for about 10 minutes.
Prepare the Sauce: In a separate bowl, whisk together rice vinegar, hoisin sauce, sesame oil, and 1 tablespoon of water. Set this sauce aside.
Heat the Oil: In a large, non-stick skillet or wok, heat the vegetable oil over medium-high heat.
Cook the Chicken: Add the marinated chicken to the skillet. Stir-fry for about 5-7 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
Stir-Fry the Veggies: Add garlic, ginger, and dried chilies to the skillet. Stir for 30 seconds until fragrant. Add the bell pepper and zucchini. Stir-fry for 3-4 minutes until tender but still crisp.
Combine Ingredients: Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.
Add Peanuts: Stir in the peanuts and cook for another 2-3 minutes until everything is heated through.
Finish with Green Onions: Add the sliced green onions, stir briefly, and remove from heat.
Serve It Up: Plate the Kung Pao Chicken and serve hot with freshly steamed rice.

Notes

Adjust the spice level by increasing or decreasing the cayenne pepper or adding hot sauce.

For a vegetarian version, swap the chicken for tofu or tempeh.

Use cashews, almonds, or walnuts instead of peanuts for a different texture.

Feel free to add more vegetables such as carrots, broccoli, or snap peas for more variety.

For a low-sodium option, use low-sodium soy sauce.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 680mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg