Kung Pao Chicken Recipe
Crispy chicken, peanuts, and vegetables in a spicy sauce.
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Ingredients
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Main Ingredients
Method
Preparation Directions
- 1
Prepare the Chicken
Cut the chicken breasts into bite-sized cubes. Season with salt and pepper. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 2
Cook the Vegetables
In the same skillet, add another tablespoon of vegetable oil if needed, and add the diced bell pepper, zucchini, and half of the chopped green onions. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- 3
Make the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, crushed Szechuan peppercorns, sugar, cornstarch, sesame oil, and red chili flakes until well combined.
- 4
Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
- 5
Finish and Serve
Remove from heat and stir in the remaining chopped green onions and peanuts. Serve hot with steamed rice or noodles.