Kung Pao Chicken
The ultimate comfort food, Kung Pao Chicken is a quick and easy weeknight dinner that packs a punch of flavor. With tender chicken, vibrant vegetables, and a savory sauce, it’s perfect for any occasion. Make it tonight for a meal that will leave everyone wanting more!
Equipment
- Baking Sheet
- Skillet
- Cutting Board
- Whisk
- Frying Pan
- Saucepan
- Chef's Knife
Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion (about 1 1/4 cups)
- 1 whole red bell pepper
- 1 pound chicken tenders or boneless, skinless breasts
- to taste salt & pepper
- to taste red dried chiles
- 3 scallions sliced thin
- 1/4 cup salted and roasted peanuts
- 1/2 cup cold water
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons granulated sugar
- 1/2 tablespoon corn starch
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon ground ginger
Instructions
- In a large skillet, heat olive oil over medium heat. Once shimmering, it’s time to add the diced onion and red bell pepper. Sauté these vegetables for about 4 to 5 minutes until they soften and become fragrant. The goal is to achieve a nice golden-brown color on the edges, enhancing their natural sweetness.
- While the vegetables are cooking, take your chicken and cut it into bite-sized pieces. Sprinkle the pieces with salt and pepper to taste. This seasoning will penetrate the meat, adding flavor in every bite.
- Once the vegetables have softened, add the seasoned chicken into the hot skillet. Cook thoroughly, stirring occasionally, until the chicken is browned and cooked all the way through. Aim for about 6 to 8 minutes, and be sure the meat is no longer pink.
- In a small bowl, whisk together the hoisin sauce, soy sauce, granulated sugar, corn starch, Worcestershire sauce, sesame oil, and cold water. This mixture is the heart of your sauce and will bring everything together beautifully.
- Pour the sauce mixture into the hot pan with the cooked chicken and vegetables. Stir to combine, scraping up any browned bits from the bottom of the pan. This adds even more flavor to your dish!
- Add in the red dried chiles according to your heat preference. Let the mixture simmer for a few minutes. Watch as the sauce thickens and coats all the ingredients evenly, creating a glossy finish.
- Before serving, toss in the sliced scallions and roasted peanuts. This step brings freshness and crunch to your dish. Give everything a good stir to ensure even distribution.
- Remove the skillet from the heat and let it rest for a couple of minutes. This will allow the flavors to meld even more.
- Serve your Kung Pao Chicken over fluffy white rice, making sure to drizzle some extra sauce from the skillet over the top for added flavor. Enjoy!
Notes
- Tip 1: red dried chiles can add a lot of heat but can be hard to find. If you are wanting a spicier dish and don’t want to add the chiles, sprinkle in cayenne pepper to taste. Start with 1/8 teaspoon, taste and adjust.