Experience the bold and spicy flavors of Kung Pao Chicken, a classic Chinese dish featuring tender chicken, crunchy peanuts, and vibrant vegetables in a savory and slightly sweet sauce. This quick and easy recipe brings the taste of your favorite takeout to your kitchen.
Preparation Time:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Ingredients:
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup unsalted peanuts
- 4-6 dried red chilies, seeds removed (adjust to taste)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 green onions, cut into 1-inch pieces
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth or water
Instructions:
Marinate the Chicken:
- In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare the Sauce:
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, and chicken broth. Set aside.
Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Cook the Vegetables and Peanuts:
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Add the dried red chilies and cook for 1-2 minutes until they darken slightly and become fragrant.
- Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the diced bell peppers and cook for 2-3 minutes until they start to soften.
- Stir in the green onions and peanuts, and cook for another 1-2 minutes.
Combine and Serve:
- Return the cooked chicken to the skillet.
- Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly.
- Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.
- Remove from heat and serve immediately.
Serving Suggestions:
- Main Dish: Serve over steamed white rice, brown rice, or noodles.
- Side Dish: Pair with stir-fried vegetables or a simple cucumber salad.
Cooking Tips:
- Adjusting Spice: Control the heat level by adjusting the number of dried red chilies or adding chili paste for extra spice.
- Vegetable Variations: Add other vegetables like zucchini, carrots, or snap peas for more color and texture.
- Nut Alternatives: Substitute peanuts with cashews or almonds if preferred.
Nutritional Benefits:
- Chicken: A lean source of protein, essential for muscle growth and repair.
- Bell Peppers: High in vitamins A and C, fiber, and antioxidants.
- Peanuts: Provide healthy fats, protein, and various vitamins and minerals.
Dietary Information:
- Gluten-Free: Use gluten-free soy sauce and hoisin sauce to make the dish gluten-free.
- Low-Carb: Serve with cauliflower rice for a low-carb alternative.
Why You’ll Love This Recipe:
- Flavorful and Spicy: Combines savory, sweet, and spicy elements for a delightful taste experience.
- Quick and Easy: Ready in under 40 minutes, perfect for a weeknight dinner.
- Versatile: Easily customizable with your favorite vegetables and protein.
Conclusion:
Kung Pao Chicken is a vibrant and flavorful dish that’s quick to prepare and perfect for any occasion. With its tender chicken, crunchy peanuts, and spicy-sweet sauce, this recipe is sure to become a favorite. Serve it with rice or noodles and enjoy a delicious homemade version of this classic Chinese dish. Indulge in the bold flavors and simplicity of Kung Pao Chicken tonight.