Description
Master the iconic Kung Pao Chicken with this easy recipe Create a flavorful dish featuring tender chicken peanuts and a spicy kick Enjoy
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
3 tbsp vegetable oil
1/2 cup roasted peanuts, unsalted
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup scallions, sliced into 1-inch pieces
3 cloves garlic, minced
1-inch piece of fresh ginger, minced or grated
1/4 cup soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water
1–2 tbsp sugar
1 tbsp Szechuan peppercorns (optional)
1–2 tsp red chili flakes
In a mixing bowl, combine the chicken pieces with 1 tablespoon of soy sauce and let it marinate for about 15 minutes.
In a small bowl, mix together the remaining soy sauce, rice vinegar, sugar, and cornstarch slurry.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the marinated chicken to the skillet and stir-fry for about 4-5 minutes until browned and cooked through.
Toss in the minced garlic, ginger, and diced bell peppers, and stir-fry for another 2-3 minutes.
Pour in the prepared sauce and mix until well-coated, cooking for another minute until the sauce thickens.
Stir in the peanuts and scallions and heat for an additional minute.
Remove from heat, let it rest for a minute, and serve garnished with scallions or chili flakes.
Notes
A delicious take on Kung Pao Chicken, featuring a tantalizing blend of sweet, spicy, and savory flavors perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Chinese
Nutrition
- Serving Size: 4 servings
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
Keywords: Kung Pao Chicken, Chinese recipe, quick dinner, budget-friendly meal
