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!
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.