Kung Pao Chicken Recipe
Make Kung Pao Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Marinade
Sauce
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine the chicken breast (cut into bite-sized pieces) with the marinade ingredients: soy sauce, rice vinegar, cornstarch, sesame oil, minced garlic, and grated ginger. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
Cooking
- 2
Prepare the Sauce
In a small bowl, mix together the sauce ingredients: soy sauce, sugar, cornstarch, water, and chili paste. Stir until the sugar and cornstarch are dissolved. Set aside.
- 3
Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the marinated chicken (discarding excess marinade) and stir-fry for about 5-7 minutes or until the chicken is cooked through and browned. Remove the chicken from the skillet and set aside.
- 4
Stir-fry the Vegetables
In the same skillet, add another tablespoon of oil. Add the diced bell pepper, zucchini, and chopped green onions. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- 5
Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens and coats everything evenly.
- 6
Finish and Serve
Remove from heat and stir in the peanuts. Serve hot over steamed rice or noodles.