Kung Pao Chicken Recipe

Name: Empire Chinese Kitchens KUNG PAO CHICKEN Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 grams chicken breast; 100 grams peanuts; 200 grams thin noodles; 1 medium bell pepper (diced); 3 stalks green onions (sliced); 3 cloves garlic (minced); 1 tablespoon ginger (minced); 4 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 tablespoon sesame oil; 2 tablespoons cornstarch; 1 teaspoon chili paste; 2 tablespoons vegetable oil; to taste salt; to taste pepper

Inspired by Empire Chinese Kitchen

Time30m

Serves4

LIGHTLY SPICY CHICKEN / ROASTED PEANUTS / THIN NOODLES

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 1/8 lb (500 grams) Chicken breast

3 1/2 oz (100 grams) Roasted peanuts

7.05 oz (200 grams) thin noodles

1 medium bell pepper (diced)

3 stalks Green onions (sliced)

3 cloves Garlic (minced)

1 tablespoon ginger (minced)

4 tablespoons Aged soy sauce

2 tablespoons Rice vinegar

1 tablespoon sugar

1 tablespoon Toasted sesame oil

2 tablespoons Cornstarch

1 teaspoon chili paste

2 tablespoons Tuscany sunflower oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Chicken

Cut the chicken breast into bite-sized pieces and season with salt and pepper. Toss with cornstarch until evenly coated.

Cook the Noodles

Cook the thin noodles according to package instructions, then drain and set aside.

Make the Sauce

In a bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, and chili paste to create the sauce.

Stir-fry the Chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.

Cook the Vegetables

In the same skillet, add garlic, ginger, bell pepper, and half of the green onions. Stir-fry for 2-3 minutes until vegetables are tender.

Combine Everything

Return the chicken to the skillet, add the prepared sauce, and stir well to combine. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.

Serve

Plate the cooked noodles, top with the Kung Pao chicken mixture, and garnish with remaining green onions and roasted peanuts.