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Quick Kung Pao Chicken Recipe

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4.6 from 74 reviews

This classic Kung Pao Chicken recipe features tender diced chicken breasts stir-fried with crunchy peanuts, vibrant bell peppers, and aromatic aromatics in a flavorful, tangy, and mildly spicy sauce. Combining traditional Chinese Sichuan peppercorns and dried chilies, this dish delivers a harmonious balance of heat, zest, and texture perfect for a quick and satisfying weeknight meal.

Ingredients

Chicken Marinade

  • 1 lb (450 g) boneless, skinless chicken breasts, diced
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • Salt, to taste
  • Black pepper, to taste

Main Ingredients

  • 2 tablespoons vegetable oil (or other neutral oil)
  • 1 bell pepper, diced (red, green, or a mix)
  • 1/2 cup unsalted roasted peanuts
  • 3 green onions, chopped (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1–2 tablespoons Sichuan peppercorns (adjust to taste)
  • 2–3 dried red chilies (adjust to taste)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the diced chicken, 1 tablespoon of soy sauce, and the cornstarch. Toss until the chicken is evenly coated, then let it marinate for about 15 minutes. This helps tenderize the chicken and ensure the sauce clings well.
  2. Prepare the Sauce: In a small separate bowl, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, a pinch of salt, and a few grinds of black pepper. Set this sauce aside for later use.
  3. Heat the Oil: Warm the vegetable oil in a large skillet or wok over medium-high heat. The oil needs to be hot enough to sear the chicken quickly.
  4. Cook the Chicken: Add the marinated chicken pieces to the hot pan in an even layer. Stir-fry for 5–7 minutes, stirring occasionally until the chicken is golden brown on the outside and cooked through. Once done, transfer the chicken to a plate and set aside.
  5. Toast the Spices: In the same skillet, add the Sichuan peppercorns and dried red chilies. Stir-fry these for about 30 seconds, just until they release their fragrance, being careful not to burn them.
  6. Add Aromatics: Add the minced garlic, minced ginger, and the white parts of the green onions to the pan. Stir-fry for 30–60 seconds until the mixture becomes aromatic and slightly softened.
  7. Cook the Bell Pepper: Toss in the diced bell pepper and stir-fry for 2–3 minutes. This will cook them to tender-crisp, retaining their crunch and color.
  8. Combine Ingredients: Return the cooked chicken to the skillet along with the roasted peanuts and the green parts of the green onions. Mix everything together evenly.
  9. Add Sauce and Finish: Pour the prepared sauce over the chicken and vegetables. Stir well to coat all ingredients thoroughly. Cook for an additional 2–3 minutes, allowing the sauce to thicken and cling to the chicken and veggies.
  10. Adjust Seasoning and Serve: Taste the dish and adjust salt, pepper, or add a splash more soy sauce if desired. Serve the Kung Pao Chicken hot, ideally with steamed rice or noodles.

Notes

  • Adjust the number of dried chilies and Sichuan peppercorns to control the spiciness.
  • Use fresh ginger and garlic for the best aromatic flavor.
  • Peanuts can be substituted with cashews for a different crunch and flavor.
  • To keep the bell peppers crisp, avoid overcooking them.
  • Use a wok or a large skillet for even heat distribution during stir-frying.
  • This dish is best served immediately to maintain the texture of the chicken and vegetables.

Find it online: https://oliviabakes.com/quick-kung-pao-chicken-recipe/