Kung Pao Chicken
A delightful blend of savory and slightly sweet flavors featuring tender chicken, crunchy peanuts, and aromatic spices, perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs Juicy, tender meat that absorbs flavors well.
- 2 tablespoons vegetable oil Essential for frying and adding richness.
- 1 cup bell pepper, chopped Adds sweetness and vibrant color.
- 1/2 cup unsalted peanuts Crunchy texture and nutty flavor.
- 3 stalks green onions, chopped Fresh taste and mild onion flavor.
- 2 cloves garlic, minced Boosts the dish with aromatic depth.
- 1 tablespoon ginger, minced Adds a warm, spicy kick.
- 3 tablespoons soy sauce The savory backbone of the dish.
- 1 tablespoon rice vinegar Provides acidity and balance.
- 2 tablespoons hoisin sauce Adds a sweet and thick richness.
- 1 teaspoon sesame oil A finishing touch for nutty flavor.
- 1 teaspoon cornstarch For thickening the sauce.
- 1/2 teaspoon red pepper flakes For a touch of heat.
- to taste salt and pepper Enhances all the flavors.
Instructions
Preparation
- Dice the chicken thighs into bite-sized pieces.
- Chop the bell pepper into small pieces.
- Mince the garlic and ginger finely.
- Chop the green onions, separating the white parts from the green.
Cooking
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the diced chicken thighs and season with salt and pepper. Sauté until browned and fully cooked, about 5-7 minutes.
- Toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about a minute until fragrant.
- Add the chopped bell pepper and peanuts, mixing them in well.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, cornstarch, and red pepper flakes. Pour this sauce over the chicken and veggies in the pan.
- Cook for another 2-3 minutes until the sauce thickens and evenly coats everything.
Serving
- Remove from heat and sprinkle with the green parts of the chopped green onions.
- Serve hot over steamed rice or noodles.
Notes
For extra crunch, toast peanuts in a dry skillet before adding. Store leftover Kung Pao Chicken in an airtight container in the fridge for up to 3 days. Can freeze leftovers for up to 3 months.