Chinese · Entree
Kung Pao Chicken
Tender chicken, roasted peanuts, crisp vegetables, and dried chilies stir-fried in a savory, slightly sweet sauce and served over steamed rice.
- Prep time
- 20 minutes
- Cook time
- 15 minutes
- Total time
- 35 minutes
- Servings
- 4 servings
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 mL) vegetable oil
- 8 dried red chilies
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ cup (70 g) roasted unsalted peanuts
Sauce
- 3 tbsp (45 mL) soy sauce
- 2 tbsp (30 mL) hoisin sauce
- 1 tbsp (15 mL) rice vinegar
- 1 tbsp (15 mL) sesame oil
- 1 tbsp (15 mL) honey
- 1 tsp cornstarch
- 2 tbsp (30 mL) water
Directions
- Toss the chicken with the soy sauce and cornstarch until evenly coated.
- Whisk together all of the sauce ingredients in a small bowl and set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Cook the chicken for 5–6 minutes until lightly browned and cooked through. Remove and set aside.
- Add the dried chilies, bell peppers, green onions, garlic, and ginger. Stir-fry for 2–3 minutes.
- Return the chicken to the wok and pour in the prepared sauce.
- Stir in the peanuts and toss everything together until the sauce thickens and evenly coats the chicken.
- Serve immediately over steamed white rice.