Kung Pao Chicken

You’ll dive right into the spicy, nutty, sweet, and savory sauce in this Kung Pao Chicken. Packed with veggies, tender 10-minute marinated chicken, and dried chilis, serve over rice or noodles for an easy, filling, delicious 30-minute meal! 

Ingredients: 

Kung Pao Sauce:

½ cup low sodium chicken broth

⅔ cup soy sauce

1 tablespoon hoisin sauce

2 tablespoons sugar

2 tablespoons rice vinegar

3 teaspoons corn starch

2 teaspoons minced garlic

½ teaspoon crushed red pepper flakes

10 Minute Chicken Marinade:

1 ½ pounds chicken – breasts or tenderloins, cut into 1-inch pieces

1/4 cup rice vinegar

2 tablespoons soy sauce

2 teaspoons baking soda

2 teaspoons corn starch

Stir Fry:

4 tablespoons oil – divided

1 red bell pepper – chopped

1 teaspoon garlic

½ cup peanuts

8 dried chilis – chopped into 1 inch pieces, see note

3 green onions – chopped

Directions:

Marinate Chicken (10 minutes)

In a medium bowl whisk together the rice vinegar, baking soda, corn starch, and soy sauce.

Add the chicken, stir to coat, and set aside for 10 minutes.

Prepare the Sauce:

In a medium bowl or in a liquid measuring cup, whisk together the sauce ingredients. Set aside.

Make the Stir Fry:

Add 2 tablespoons to a large skillet over medium-high heat.

Add chicken and sauté over medium-high heat for 2-4 minutes until browned on the outside. (Chicken may not be completely cooked through yet – that’s okay). Use a slotted spoon to transfer chicken to a bowl and cover to keep warm.

Add remaining 2 tablespoons of oil to the pan. Stir in red bell peppers, garlic, peanuts, dried chili peppers, for 2 minutes.

Add sauce and stir.

Return chicken to the pan and cook 2-4 minutes longer until sauce is thickened, and chicken is cooked through all the way.

Stir in green onions, serve over rice or noodles. Enjoy!

Notes:

Dried red chili peppers: these are usually found in the Latino or Asian grocery section. If you can’t find them, no problem, just add 1-2 teaspoons crushed red pepper flakes to the sauce portion of the recipe. Make it mild: if you love the kung pao flavor but want to keep it on the mild side, exclude the red chili peppers OR shake out all of the seeds after you chop them – the heat is in the seeds! Add vegetables: easily add your favorite vegetables like zucchini, green bell peppers, onions, broccoli, and baby corn along with the red bell peppers. Serving suggestion: serve it over steamed white rice, fried rice, or noodles. 

Nutrition:

Calories: 335 kcal, Carbohydrates: 13g, Protein: 18g, Fat: 24g, Saturated Fat: 4g

Kung Pao Chicken

You’ll dive right into the spicy, nutty, sweet, and savory sauce in this Kung Pao Chicken. Packed with veggies, tender 10-minute marinated chicken, and dried chilis, serve over rice or noodles for an easy, filling, delicious 30-minute meal! 

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Course Main Course

Cuisine Asian, Chinese

Ingredients

  

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Kung Pao Sauce:

• ½ cup low sodium chicken broth
• ⅔ cup soy sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 3 teaspoons corn starch
• 2 teaspoons minced garlic
• ½ teaspoon crushed red pepper flakes

10 Minute Chicken Marinade:

• 1 ½ pounds chicken – breasts or tenderloins cut into 1-inch pieces
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons baking soda
• 2 teaspoons corn starch

Stir Fry:

• 4 tablespoons oil – divided
• 1 red bell pepper – chopped
• 1 teaspoon garlic
• ½ cup peanuts
• 8 dried chilis – chopped into 1 inch pieces see note
• 3 green onions – chopped

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Instructions

 

Marinate Chicken (10 minutes)

• In a medium bowl whisk together the rice vinegar, baking soda, corn starch, and soy sauce.
• Add the chicken, stir to coat, and set aside for 10 minutes.

Prepare the Sauce:

• In a medium bowl or in a liquid measuring cup, whisk together the sauce ingredients. Set aside.

Make the Stir Fry:

• Add 2 tablespoons to a large skillet over medium-high heat.
• Add chicken and sauté over medium-high heat for 2-4 minutes until browned on the outside. (Chicken may not be completely cooked through yet – that’s okay). Use a slotted spoon to transfer chicken to a bowl and cover to keep warm.
• Add remaining 2 tablespoons of oil to the pan. Stir in red bell peppers, garlic, peanuts, dried chili peppers, for 2 minutes.

Add sauce and stir.

• Return chicken to the pan and cook 2-4 minutes longer until sauce is thickened, and chicken is cooked through all the way.
• Stir in green onions, serve over rice or noodles. Enjoy!

Notes:

• Dried red chili peppers: these are usually found in the Latino or Asian grocery section. If you can’t find them, no problem, just add 1-2 teaspoons crushed red pepper flakes to the sauce portion of the recipe. Make it mild: if you love the kung pao flavor but want to keep it on the mild side, exclude the red chili peppers OR shake out all of the seeds after you chop them – the heat is in the seeds! Add vegetables: easily add your favorite vegetables like zucchini, green bell peppers, onions, broccoli, and baby corn along with the red bell peppers. Serving suggestion: serve it over steamed white rice, fried rice, or noodles.

Keyword #northeastnosh #kungpao #kungpaochicken #asianchicken #asianrecipes #spicychicken #comfortfood

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