Kung Pao Spicy Chicken

This Kung Pao Spicy Chicken is a delightful blend of flavors and textures, perfect for a quick weeknight dinner or a special occasion. With its spicy kick from the dried chilies and the crunch of roasted peanuts, this dish is sure to impress. Serve it over rice or noodles for a complete meal that brings the taste of authentic Chinese cuisine to your table! Enjoy the bold flavors and satisfying crunch of this classic dish!

Why You’ll Love this Recipe:

• Quick and Easy: This is one of my favourite weeknight favourites! Kung Pao Chicken is a versatile and speedy dish that can be prepared in a short amount of time without sacrificing on flavours.
• Bursting with Flavour: Flavour explosion in every bite. The combination of salty, sweet, sour, and spicy flavours creates a harmonious balance that keeps taste buds tingling.
• Versatile Spice Level: The level of spiciness can be easily adjusted! Whether you enjoy a mild heat or crave an extra fiery kick, Kung Pao Chicken can be customised to satisfy your spice tolerance.
• Umami-rich Sauce: The savoury, umami, spicy sauce is a key highlight of Kung Pao Chicken that will make you reach for seconds and thirds!

Ingredients:

• 1 lb. (450g) boneless, skinless chicken breasts, diced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 3-4 dried red chilies, whole
• 1/2 cup roasted peanuts
• 1 bell pepper, diced (red or green)
• 1/2 cup diced onion
• 2-3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2-3 green onions, chopped
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

1. In a bowl, marinate the diced chicken with soy sauce, rice vinegar, and cornstarch for about 15-20 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add dried red chilies and stir-fry for about 30 seconds until fragrant.
4. Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
5. Remove the chicken from the skillet and set aside. In the same skillet, add bell pepper, onion, garlic, and ginger, stir-frying for 2-3 minutes until vegetables are tender.
6. Return the chicken to the skillet, add hoisin sauce, sesame oil, and peanuts, stirring well to combine.
7. Season with salt and pepper to taste. Garnish with chopped green onions before serving.
8. Serve hot over steamed rice or noodles.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

More Recipe Suggestions:

Chicken in a Creamy Sun-Dried Tomato Sauce

Spicy Sesame Butter Chicken

Garlic Butter Chicken with Creamy Parmesan Rice

Garlic Parmesan Chicken in a Rich Creamy Sauce

Print

Kung Pao Spicy Chicken

This Kung Pao Spicy Chicken is a delightful blend of flavors and textures, perfect for a quick weeknight dinner or a special occasion. With its spicy kick from the dried chilies and the crunch of roasted peanuts, this dish is sure to impress. Serve it over rice or noodles for a complete meal that brings the taste of authentic Chinese cuisine to your table! Enjoy the bold flavors and satisfying crunch of this classic dish!

Course Main Course

Cuisine Asian

Keyword #northeastnosh #kungpaochicken #asiancuisine #30minutemeals #food #foodie #kungpao

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Garlic Mincer
• Mandolin Slicer and Food Chopper Set
• Herb Scissors/Chopper
• Large Skillet

Ingredients

• 1 lb. 450g boneless, skinless chicken breasts, diced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 3-4 dried red chilies whole
• 1/2 cup roasted peanuts
• 1 bell pepper diced (red or green)
• 1/2 cup diced onion
• 2-3 cloves garlic minced
• 1- inch piece ginger minced
• 2-3 green onions chopped
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• Salt and pepper to taste

Get ingredients with

Get Recipe Ingredients

Instructions

• In a bowl, marinate the diced chicken with soy sauce, rice vinegar, and cornstarch for about 15-20 minutes.
• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add dried red chilies and stir-fry for about 30 seconds until fragrant.
• Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
• Remove the chicken from the skillet and set aside.
• In the same skillet, add bell pepper, onion, garlic, and ginger, stir-frying for 2-3 minutes until vegetables are tender.
• Return the chicken to the skillet, add hoisin sauce, sesame oil, and peanuts, stirring well to combine.
• Season with salt and pepper to taste.
• Garnish with chopped green onions before serving. Serve hot over steamed rice or noodles.