Kung Pao Chicken Recipe
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
Sauce Ingredients
For Cooking
Method
Preparation
- 1
Prepare the Chicken
Cut the boneless, skinless chicken breast into bite-sized pieces and set aside.
- 2
Prepare the Vegetables
Dice the bell pepper and zucchini, and chop the green onions. Set them aside with the chicken.
- 3
Make the Sauce
In a bowl, mix together the soy sauce, rice vinegar, sesame oil, cornstarch, and water until well combined. Set aside.
- 4
Prepare Aromatics
Mince the garlic and ginger. Set aside for cooking.
Cooking
- 5
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 6
Cook the Chicken
Add the chicken pieces to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
- 7
Add Aromatics
Add the minced garlic, ginger, Szechuan peppercorns, and dried red chili peppers to the skillet. Stir-fry for 1-2 minutes until fragrant.
- 8
Add Vegetables
Add the diced bell pepper and zucchini to the skillet. Stir-fry for another 3-4 minutes until the vegetables are slightly tender.
- 9
Combine with Sauce
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes until the sauce thickens.
- 10
Finish with Peanuts and Green Onions
Remove from heat and stir in the roasted peanuts and chopped green onions. Mix well.
