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Kung Pao Chicken

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A delightful blend of spicy, sweet, and nutty flavors in a quick and easy Kung Pao Chicken recipe.

Ingredients

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  • 1 lb chicken breast, diced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 3–4 dried red chili peppers
  • 1 bell pepper, diced
  • 1/2 cup unsalted peanuts
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced

Instructions

  1. Marinate the Chicken: In a bowl, marinate the diced chicken with soy sauce, rice vinegar, and cornstarch for at least 30 minutes.
  2. Heat the Oil and Sauté: Heat sesame oil in a pan over medium heat, add dried red chili peppers, and sauté for 1 minute.
  3. Cook the Chicken: Add the marinated chicken to the pan and cook until browned and cooked through—about 5-7 minutes, stirring occasionally.
  4. Stir in the Veggies: Now, stir in the bell pepper, peanuts, garlic, and ginger; cook for an additional 3-4 minutes.
  5. Add the Green Onions: Finally, add the chopped green onions and mix well. Serve hot and enjoy every bite!

Notes

Serve over steamed jasmine rice or egg fried rice. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

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

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