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Kung Pao Chicken

A quick and delicious stir-fry featuring chicken, crunchy peanuts, and vibrant vegetables, all enveloped in a flavorful Kung Pao sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken Breast, diced Substitute with tofu or shrimp for a vegetarian or seafood version.
  • 1 cup Bell Peppers, chopped Use a mix of colors for a vibrant plate.
  • 4 cloves Garlic, minced Garlic powder can be used in a pinch.
  • 1 tablespoon Fresh Ginger, minced Ground ginger can be a last-minute swap.
  • 1/4 cup Kung Pao Sauce Mix of soy sauce, vinegar, and chili paste, homemade or store-bought.
  • 1/2 cup Peanuts Substitute with cashews for a different twist.
  • to taste Green Onions, for garnish Adds freshness.
  • to taste Sesame Oil Add for cooking; can use olive oil but lacks signature taste.

Method
 

Preparation
  1. Dice your chicken breast into small pieces and season lightly with salt and pepper.
  2. In a small bowl, whisk together the Kung Pao Sauce ingredients—soy sauce, rice vinegar, and a spoonful of chili paste. Taste it; it should balance sweet and spicy perfectly.
Cooking
  1. In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat.
  2. Once the oil is hot, add the chicken and cook for about 5-7 minutes, stirring frequently until it’s no longer pink.
  3. Add the minced garlic and ginger, and let them sizzle for 1-2 minutes.
  4. Add the chopped bell peppers and stir-fry for another 2-3 minutes until they're tender-crisp.
  5. Pour in the sauce and toss everything together, then add the peanuts and cook for another minute.
  6. Plate your Kung Pao Chicken, garnishing with freshly chopped green onions.

Notes

For best results, try sesame seeds for added crunch or a splash of pineapple juice for a sweet lift. Adjust the chili paste for your desired heat level. Vegetarian version: swap chicken with chickpeas or extra-firm tofu.