Easy Kung Pao Chicken Recipe

By jiafei

4 Person

30 Minutes

301 Calories

This Easy Kung Pao Chicken Recipe is a quick and easy Chinese inspired recipe that can be ready in less than 30 minutes and makes a great weeknight meal to celebrate Chinese New Year or for any time of year. This Easy Kung Pao Chicken recipe offers a quick and easy complete meal with chicken, vegetables, kung pao sweet and spicy sauce, and rice in under 30 minutes; This is a restaurant-quality Chinese dinner that tastes better than take-out and is made using mostly pantry ingredients.

Ingredients

2 tbsp. Peanut or vegetable oil
1/2 tsp. Red pepper flakes
1/2 Red bell pepper chopped
1/4 cup Peanuts roasted
4 Green onions chopped
1/2 Green bell pepper chopped
1/4 tsp. Ground ginger
2 Garlic cloves minced
1 pound Boneless, skinless chicken breasts cut into cubes

Sauce

2 tsp. Corn starch
1 tsp. Sesame oil
1 tbsp. Hoisin sauce
1 tbsp. Soy sauce
2 tsp. Balsamic vinegar

Marinade

2 tsp. Corn starch
2 tsp. Balsamic vinegar
1 tsp. Sesame oil
1 tbsp. Soy sauce

Method

01

In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 10 minutes.
02

In another bowl, combine the balsamic vinegar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir until the cornstarch is dissolved and set aside.
03

Heat peanut oil (or vegetable oil) in a wok or large cast iron skillet over medium-high heat.
04

Stir in the crushed red pepper flakes.
05

Add the chopped red and green bell peppers to the hot skillet and cook until they are softened.
06

Add the chicken and continue stirring the chicken for about 4 or 5 minutes or until it is no longer pink.
07

Pour the sauce over the chicken and vegetables and cook until the sauce is thickened.
08

Garnish with peanuts and chopped green onions. Serve hot over rice.

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Easy Kung Pao Chicken Recipe

3.6

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 301 Kcal
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

2 tbsp. Peanut or vegetable oil

1/2 tsp. Red pepper flakes

1/2 Red bell pepper chopped

1/4 cup Peanuts roasted

4 Green onions chopped

1/2 Green bell pepper chopped

1/4 tsp. Ground ginger

2 Garlic cloves minced

1 pound Boneless, skinless chicken breasts cut into cubes

Sauce

2 tsp. Corn starch

1 tsp. Sesame oil

1 tbsp. Hoisin sauce

1 tbsp. Soy sauce

2 tsp. Balsamic vinegar

Marinade

2 tsp. Corn starch

2 tsp. Balsamic vinegar

1 tsp. Sesame oil

1 tbsp. Soy sauce

03 Method

Step 1

In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 10 minutes.

Step 2

In another bowl, combine the balsamic vinegar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir until the cornstarch is dissolved and set aside.

Step 3

Heat peanut oil (or vegetable oil) in a wok or large cast iron skillet over medium-high heat.

Step 4

Stir in the crushed red pepper flakes.

Step 5

Add the chopped red and green bell peppers to the hot skillet and cook until they are softened.

Step 6

Add the chicken and continue stirring the chicken for about 4 or 5 minutes or until it is no longer pink.

Step 7

Pour the sauce over the chicken and vegetables and cook until the sauce is thickened.

Step 8

Garnish with peanuts and chopped green onions. Serve hot over rice.