Kung Pao Chicken Recipe

Name: Golden Bowl | Chinese Restaurants Kung Pao Chicken Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Chicken breast; 4 tbs Soy sauce; 2 tbs Cornstarch; 1 cup Peanuts; 1 medium Bell pepper; 1 medium Zucchini; 4 stalks Green onions; 3 cloves Garlic; 1 tbs Ginger; 5 pieces Dried red chilies; 2 tbs Rice vinegar; 1 tbs Sugar; 1 tbs Sesame oil; 3 tbs Chicken broth

Inspired by Golden Bowl | Chinese Restaurant

Time30m

Serves4

Make Kung Pao Chicken Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

1 lb Chicken breast

4 tbs Aged soy sauce

2 tbs Cornstarch

1 cup Roasted peanuts

1 medium Bell pepper

1 medium Zucchini

4 stalks Green onions

3 cloves Garlic

1 tbs Ginger

5 pieces Dried red chilies

Sauce Ingredients

2 tbs Rice vinegar

1 tbs sugar

1 tbs Toasted sesame oil

3 tbs Chicken broth

Method

Preparation

Prepare the Chicken

Cut the chicken breast into bite-sized pieces and marinate in 2 tablespoons of soy sauce and 1 tablespoon of cornstarch for at least 15 minutes.

Chop the Vegetables

Dice the bell pepper and zucchini into small cubes. Chop the green onions, separating the white parts from the green. Mince the garlic and ginger.

Cooking

Make the Sauce

In a bowl, mix together the remaining 2 tablespoons of soy sauce, rice vinegar, sugar, sesame oil, and chicken broth. Set aside.

Cook the Chicken

In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until cooked through. Remove the chicken and set aside.

Stir-Fry the Vegetables

In the same skillet, add the white parts of the green onions, garlic, ginger, and dried red chilies. Stir-fry for 1-2 minutes until fragrant. Add the bell pepper and zucchini, and stir-fry for an additional 3-4 minutes.

Combine Everything

Return the chicken to the skillet. Add the peanuts and the prepared sauce. Stir well to combine and cook for another 2-3 minutes until the sauce thickens and everything is heated through.

Serve

Garnish with the green parts of the green onions and serve hot with steamed rice.