Kung Pao Chicken
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
Delicious Kung Pao Chicken recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3-4 dried red chilies
- 1/2 cup unsalted roasted peanuts
- 1 bell pepper, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2-3 green onions, chopped
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Step 1: In a bowl, combine the diced chicken, soy sauce, rice vinegar, and cornstarch. Mix well and marinate for at least 15-30 minutes.
- Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Step 3: Add the marinated chicken to the pan and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Step 4: In the same pan, add the dried red chilies and stir-fry for about 30 seconds until fragrant.
- Step 5: Add the minced garlic, ginger, onion, and bell pepper. Stir-fry for another 2-3 minutes until the vegetables are tender.
- Step 6: Return the cooked chicken to the pan. Add the hoisin sauce, sesame oil, and peanuts. Stir well to combine.
- Step 7: Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Step 8: Season with salt and pepper to taste.
- Step 9: Garnish with chopped green onions before serving.
- Step 10: Serve hot with steamed rice.
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