Kung Pao Chicken

When I think of the comforting warmth and the bold flavors of Asian cuisine, Kung Pao Chicken instantly comes to mind. It’s one of those dishes that warms your heart with its spicy and savory notes, making it the perfect weeknight dinner. I remember the first time I tried this dish at a local Chinese restaurant; the combination of tender chicken, crunchy peanuts, and vibrant bell peppers was a revelation! Soon after, I was determined to recreate that magic at home, and let me tell you, I was thrilled with the results. Now, every time I whip up a batch of Kung Pao Chicken, the whole family gathers around the table, and it feels like a celebration. Whether you’re serving it over rice or enjoying it as is, this dish never fails to impress!

Kung Pao Chicken Shopping List

When it comes to making Kung Pao Chicken, the ingredients play a crucial role in achieving that authentic flavor profile. Each element is selected for its unique contribution, from the tender chicken to the crunchy peanuts. Here’s what you’ll need to gather:

• ½ cup chicken broth (or water): This adds moisture and depth to the dish.
• ¼ cup soy sauce: Provides the savory base.
• 1½ tablespoons chili garlic sauce: Adds spice and flavor.
• 2 tablespoons balsamic vinegar: For a hint of sweetness and acidity.
• 1 tablespoon rice vinegar: Enhances the overall flavor.
• 2 teaspoons cornstarch: Helps thicken the sauce.
• 1 tablespoon brown sugar: Balances out the savory and spicy notes.
• 1 teaspoon sesame oil: For a nutty flavor.
• 1 pinch kosher salt: To enhance the flavors.
• 1 pinch ground black pepper: Adds warmth and depth.
• 20 ounces boneless skinless chicken breasts (or thighs, diced): The star protein.
• 2 tablespoons vegetable oil (divided): For cooking the chicken and vegetables.
• 2 bell peppers (any color, diced): Adds color and crunch.
• ½ onion (diced): For added flavor.
• 1 (1-inch knob) fresh ginger (minced): A fragrant and spicy addition.
• 2 cloves garlic (minced): Essential for flavor.
• ½ cup roasted peanuts: For crunch and nuttiness.

Preparation Steps for Kung Pao Chicken

Making Kung Pao Chicken is a delightful experience that fills your kitchen with amazing aromas. The process is simple and enjoyable, allowing you to create a dish that impresses. Let’s dive into the steps to bring this delicious recipe to life.

1. Start by preparing the marinade. In a bowl, whisk together the marinade ingredients: ½ cup chicken broth, ¼ cup soy sauce, 1½ tablespoons chili garlic sauce, 2 tablespoons balsamic vinegar, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 pinch kosher salt, and 1 pinch ground black pepper. This mixture will infuse the chicken with incredible flavor as it marinates.
2. Next, take your 20 ounces boneless skinless chicken breasts (or thighs) and place them in a separate bowl. Pour about 3 tablespoons of the marinade over the chicken and mix it thoroughly to ensure it’s well coated. Set aside the remaining marinade for later use.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated chicken. Stir fry the chicken until it’s browned on all sides and cooked through. This should take about five to seven minutes. Once done, remove the cooked chicken from the pan and set it aside on a clean plate.
4. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Toss in the diced onion and cook for a few minutes until they become soft and translucent. You’ll love the aroma that fills your kitchen as they sizzle!
5. Now it’s time to add in the fresh ginger and garlic. Stir them in and cook for about one minute until fragrant, stirring frequently to avoid burning. This step is crucial as it enhances the overall flavor of your dish.
6. Next, toss in the diced bell peppers and continue to stir fry. Cook for about three to four minutes until the peppers are tender yet still slightly crunchy. This texture adds a delightful bite to the dish.
7. Return the cooked chicken to the skillet, along with the reserved marinade. Carefully stir everything together, ensuring that the sauce coats all the ingredients evenly. Cook for another couple of minutes until the sauce thickens slightly.
8. Finally, fold in the roasted peanuts, stirring them through the mixture. They not only add a delightful crunch, but their nuttiness complements the dish beautifully.
9. Serve your Kung Pao Chicken hot, ideally over a generous bed of rice. You can sprinkle some chopped green onions on top for an added touch of freshness and color. Enjoy!

How to Switch It Up

If you’re looking to add some variety or make this dish your own, here are some great tips for switching up your Kung Pao Chicken experience:

• Experiment with proteins: Try using shrimp or tofu instead of chicken for a different protein option.
• Vary your vegetables: Feel free to add other veggies like carrots, broccoli, or snow peas for a colorful stir-fry.
• Make it spicy: If you love heat, add some diced fresh chili peppers or a splash of hot sauce.
• Change the nuts: Instead of peanuts, try cashews or almonds for a different texture and flavor.
• Add a twist: Incorporate some pineapple for a sweet and tangy flavor that pairs wonderfully with the savory sauce.
• Serve with different grains: Instead of rice, serve it over quinoa or cauliflower rice for a healthier option.

Perfect Matches for Kung Pao Chicken

Wondering what to pair with your Kung Pao Chicken? Here are some fantastic serving suggestions:

• Steamed Jasmine Rice: This fragrant rice is a classic pairing that soaks up the sauce perfectly.
• Fried Rice: For a fun twist, serve it alongside some flavorful fried rice loaded with vegetables.
• Vegetable Spring Rolls: Crispy spring rolls make for a delicious appetizer to kick off your meal.
• Simple Green Salad: A light salad with a tangy dressing balances the richness of the Kung Pao Chicken.
• Perfect for Weeknight Dinners: This dish is great for casual dinners at home or gatherings with friends.
• Festive Occasions: It can also shine during celebrations, bringing a taste of Asian-inspired charm to your special events.

FAQ

Conclusion

In conclusion, Kung Pao Chicken is a special dish that brings vibrant flavors and delightful textures to your table. Its perfect balance of savory, spicy, and sweet elements makes it a fantastic choice for any meal. I encourage you to try making it tonight and experience the joy it can bring to your dining table!

Kung Pao Chicken

The ultimate comfort food, Kung Pao Chicken is packed with bold flavors and satisfying textures. This easy weeknight dinner features tender chicken, crunchy peanuts, and vibrant bell peppers, all coated in a savory sauce. It's a dish that will have you craving more!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Asian

Servings 4 servings

Calories 400 kcal

Equipment

• Baking Sheet
• Skillet
• Cutting Board
• Whisk
• Frying Pan
• Mixing Bowl
• Wooden Spoon
• Chef's Knife

Ingredients

  

• 0.5 cup chicken broth (or water)
• 0.25 cup soy sauce (*)
• 1.5 tablespoons chili garlic sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 pinch kosher salt
• 1 pinch ground black pepper
• 20 ounces boneless skinless chicken breasts (or thighs, diced)
• 2 tablespoons vegetable oil (divided)
• 2 bell peppers (any color, diced)
• 0.5 onion diced onion
• 1 knob fresh ginger (1-inch, minced)
• 2 cloves garlic (minced)
• 0.5 cup roasted peanuts

Instructions

 

• Start by preparing the marinade. In a bowl, whisk together the marinade ingredients: ½ cup chicken broth, ¼ cup soy sauce, 1½ tablespoons chili garlic sauce, 2 tablespoons balsamic vinegar, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 pinch kosher salt, and 1 pinch ground black pepper. This mixture will infuse the chicken with incredible flavor as it marinates.
• Next, take your 20 ounces boneless skinless chicken breasts (or thighs) and place them in a separate bowl. Pour about 3 tablespoons of the marinade over the chicken and mix it thoroughly to ensure it’s well coated. Set aside the remaining marinade for later use.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated chicken. Stir fry the chicken until it’s browned on all sides and cooked through. This should take about five to seven minutes. Once done, remove the cooked chicken from the pan and set it aside on a clean plate.
• Add the remaining 1 tablespoon of vegetable oil to the same skillet. Toss in the diced onion and cook for a few minutes until they become soft and translucent. You'll love the aroma that fills your kitchen as they sizzle!
• Now it’s time to add in the fresh ginger and garlic. Stir them in and cook for about one minute until fragrant, stirring frequently to avoid burning. This step is crucial as it enhances the overall flavor of your dish.
• Next, toss in the diced bell peppers and continue to stir fry. Cook for about three to four minutes until the peppers are tender yet still slightly crunchy. This texture adds a delightful bite to the dish.
• Return the cooked chicken to the skillet, along with the reserved marinade. Carefully stir everything together, ensuring that the sauce coats all the ingredients evenly. Cook for another couple of minutes until the sauce thickens slightly.
• Finally, fold in the roasted peanuts, stirring them through the mixture. They not only add a delightful crunch, but their nuttiness complements the dish beautifully.
• Serve your Kung Pao Chicken hot, ideally over a generous bed of rice. You can sprinkle some chopped green onions on top for an added touch of freshness and color. Enjoy!

Notes

• Gluten-Free Option: For a gluten-free option, use tamari or coconut aminos.
• Storage: Store Kung Pao Chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Keyword Asian Chicken Dishes, easy Kung Pao Chicken, Kung Pao Chicken recipe, spicy chicken stir-fry

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.