This Kung Pao Chicken recipe has the perfect balance of sweet, savory and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with Chow Mein or fried rice.
Course Main Course
Cuisine Asian, Chinese
Diet Low Fat
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 4servings
Calories 318
Author Kim
Ingredients
2tbspolive oil
1/2large yellow oniondiced (about 1 1/4 cups)
1whole red bell pepperdiced
10dried red chiliesoptional, see note below
1poundchicken tenders or boneless, skinless chicken breasts
Salt and pepper to taste
1/8tspcayenne pepperoptional
3scallionssliced thin
1/4cupunsalted and roasted peanuts
Kung Pao Chicken Sauce
1/2cupcold water
2tbsphoisin sauce
2tbspdark or regular soy sauce
1 1/2tbspgranulated sugar
1/2tbspcornstarch
1/2tbspWorcestershire sauce
1/2tbspsesame oil
1clovegarlicminced
1/2tspground ginger
Instructions
In a large skillet, heat olive oil over medium heat. Sauté onion and red bell pepper for about 5 mins and until softened. If using dried red chilies, add them in with the onion and bell pepper.
While veggies are cooking, cut chicken into bite-sized pieces and sprinkle with salt, pepper, and cayenne pepper (if using). Add in the hot pan to cook thoroughly to brown.
In a small bowl, whisk all sauce ingredients together. Pour into hot pan and simmer to thicken sauce. Before serving, toss together with scallions and peanuts. Serve over white rice.
Notes
For spice, start with 1/8 tsp cayenne pepper and add more as desired.Adding more heat. This is typically made with dried chilies for extra heat. If you like spicy food, add 10 dried red chilies in while you're stir frying the onion and bell pepper. You do not have to eat the dried chilies. They release heat as they cook and can be left in the finished dish for garnish.To store: Cool completely and store in an airtight container for up to 4-5 days. To rewarm, cover and reheat in the microwave in 30-second intervals until hot.