Kung Pao Chicken Recipe

There’s something special about gathering as a family around the table to share a carefully prepared meal, and Kung Pao Chicken is a celebration of flavors that bring everyone closer together. This dish’s irresistible combination of tender chicken, crunchy peanuts, and vibrant vegetables, all enveloped in a spicy, savory sauce, captures the essence of traditional Chinese cuisine. Whether you’re marking a festive occasion or simply indulging in a weeknight treat, this Kung Pao Chicken recipe is sure to delight the taste buds and warm the spirit. Let’s dive into this culinary adventure!

Recipe Summary:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 2 boneless, skinless chicken breasts, cubed
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 6-8 dried red chilies
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup roasted peanuts
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions

1. In a bowl, combine the cubed chicken with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch. Mix well and marinate for at least 10 minutes.
2. In a separate small bowl, mix the remaining soy sauce, hoisin sauce, and a splash of water to create the sauce. Set aside.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces and stir-fry until they turn golden brown and are cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining vegetable oil. Add garlic, ginger, and dried red chilies, sautéing for about 1-2 minutes until fragrant.
5. Add the chopped red and green bell peppers to the skillet, stir-frying for about 3-4 minutes until they begin to soften but still maintain a crunch.
6. Return the cooked chicken to the skillet and pour in the prepared sauce. Mix everything well to ensure the chicken and vegetables are evenly coated with the sauce.
7. Stir in the roasted peanuts and green onions, cooking for an additional 2 minutes.
8. Season with salt and pepper to taste. Serve hot with steamed rice or noodles.

Helpful Tips

• Adjust the Heat: If you prefer a milder version, reduce the number of dried red chilies or remove their seeds before cooking.
• Peanut-Free Option: You can substitute peanuts with cashews or omit them if you have a nut allergy.
• Vegetable Variations: Feel free to add other vegetables like zucchini, carrots, or snow peas for added color and texture.

Storage Instructions

This Kung Pao Chicken can be stored in an airtight container in the refrigerator for up to three days. Reheat it in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.

Pairings

Pair your Kung Pao Chicken with steamed jasmine rice or lo mein noodles. A crisp cucumber salad or a bowl of hot and sour soup complements the spicy and savory flavors beautifully. For drinks, a cold jasmine tea or ginger ale will balance the heat from the dish wonderfully.

At Zynahz, we believe in the magic of cooking to create memories and bring joy into the home. We hope this Kung Pao Chicken recipe inspires you to try something new, delight your family, and share these flavorful moments. Share your culinary creations with us on social media, and don’t forget to explore more delightful recipes on Zynahz. Stay connected by signing up for our newsletter!