Kung Pao Chicken Recipe
Spicy chicken stir-fry with peanuts and vegetables.
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Ingredients
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Main Ingredients
Marinade
Sauce
Other
Method
Preparation
- 1
Marinate the Chicken
In a medium bowl, combine the soy sauce (2 tablespoons), rice vinegar, cornstarch, sesame oil, and black pepper. Cut the chicken breasts into bite-sized pieces and add them to the marinade. Mix well to coat and let it sit for at least 20 minutes.
- 2
Prepare Vegetables
While the chicken is marinating, chop the bell pepper and zucchini into bite-sized pieces. Slice the green onions, separating the white parts from the green tops.
- 3
Prepare Sauce
In a small bowl, whisk together the soy sauce (3 tablespoons), hoisin sauce, chili paste, sugar, and water. Set aside.
Cooking
- 4
Cook Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 5
Sauté Aromatics
In the same skillet, add another tablespoon of vegetable oil. Add minced garlic (3 cloves) and grated ginger (1 inch) to the skillet. Cook for 30 seconds until fragrant.
- 6
Add Vegetables
Add the chopped bell pepper, zucchini, and white parts of the green onions to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- 7
Combine and Finish
Return the cooked chicken to the skillet, pour in the prepared sauce, and add the peanuts. Stir well to combine everything and cook for an additional 2-3 minutes until the sauce thickens slightly. Stir in the green tops of the green onions before serving.
