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Kung Pao Chicken

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A comforting and flavorful dish of Kung Pao Chicken with tender chicken, crunchy peanuts, and colorful vegetables, perfect for any weeknight meal.

Ingredients

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  • 1 lb chicken breast, diced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 bell pepper, diced
  • 1/2 cup roasted peanuts
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1–2 dried red chilies (optional)

Instructions

  1. Marinate the chicken in a bowl with soy sauce, rice vinegar, sugar, and cornstarch for 20 minutes.
  2. Heat the vegetable oil in a pan over medium heat.
  3. Add minced garlic and ginger, along with dried chilies if using, and sauté for 30 seconds.
  4. Cook the marinated chicken in the pan until browned and cooked through, about 5-7 minutes.
  5. Stir in the diced bell pepper and cook for another 3 minutes.
  6. Add roasted peanuts and chopped green onions, mixing well.
  7. Serve hot over rice and enjoy!

Notes

For added flavor, consider a splash of toasted sesame oil at the end of cooking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/kung-pao-chicken-2/

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