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!
Equipment
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
- 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.
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