Chicken Hunan Kung Pao Recipe
Wok seared vegetables, ginger soy sauce, peanuts, chow mein style noodles. Spice with 1-6 hunan peppers
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Ingredients
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Vegetables and Proteins
Noodles
Sauce
Oil and Seasonings
Method
Preparation
- 1
Prepare the Chicken
Dice the chicken breast into small bite-sized pieces and season with salt and black pepper.
- 2
Chop the Vegetables
Slice the bell peppers into thin strips and julienne the carrots. Chop the scallions into small pieces.
- 3
Cook the Noodles
Boil the chow mein noodles according to package instructions, drain, and set aside.
Cooking
- 4
Stir-Fry the Chicken
In a large wok or pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- 5
Stir-Fry the Vegetables
In the same wok, add another tablespoon of vegetable oil. Add bell peppers, carrots, and scallions. Stir-fry for about 3-4 minutes until tender but still crisp.
- 6
Make the Sauce
In a small bowl, mix soy sauce, grated ginger, and cornstarch with a little water to create a smooth sauce. Adjust with more soy sauce if needed. Add hunan peppers for spice.
- 7
Combine Everything
Add the cooked chicken back into the wok along with the cooked noodles and the sauce. Toss everything together to ensure even coating. Cook for 2-3 minutes until heated through.
- 8
Add Peanuts
Once heated, sprinkle the chopped peanuts on top and toss again. Adjust seasoning if necessary.
Serving
- 9
Plate and Serve
Serve hot in bowls, garnished with additional scallions if desired. Enjoy your Chicken Hunan Kung Pao!
