Kung Pao Chicken Recipe
Spicy stir-fried chicken with peanuts and vegetables
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Ingredients
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Protein
Marinade
Vegetables
Sauce
Finishing Touches
Method
Preparation
- 1
Marinate the Chicken
Cut the chicken breasts into bite-sized pieces and place them in a bowl. Add the soy sauce, cornstarch, rice vinegar, and sesame oil. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.
Cooking
- 2
Sauté the Vegetables
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Then add the diced bell pepper and zucchini, cooking for another 3-4 minutes until they start to soften. Remove the vegetables from the pan and set aside.
- 3
Cook the Chicken
In the same skillet, add a bit more oil if necessary, and add the marinated chicken pieces. Stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned.
- 4
Make the Sauce
While the chicken is cooking, in a small bowl, combine the soy sauce, rice vinegar, sugar, Szechuan peppercorns, and chili paste. Mix until the sugar is dissolved.
- 5
Combine Everything
Once the chicken is cooked, return the sautéed vegetables to the skillet. Pour the sauce over the chicken and vegetables, stirring well to combine. Cook for an additional 2-3 minutes until everything is heated through and the sauce thickens slightly.
Finishing
- 6
Add Peanuts and Serve
Remove the skillet from heat and stir in the roasted peanuts and sesame oil. Mix well and serve hot, garnished with chopped green onions.