Kung Pao Chicken Recipe | Better Than Take Out Chicken
Servings: 4 servings
Ingredients
Chicken
- 1 pound Chicken Breast
- 2 tbsp Soy Sauce
- 2 tsp Cornstarch
Sauce
- 3 tsbp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Hoisin Sauce
- 1 tbsp Granulated Sugar
- 1/2 cup Chicken Broth
- 1 tsp Cornstarch
Stir Fry
- 2 tbsp Vegetable Oil
- 4 Red Chiles adjust to taste
- 3 cloves Garlic minced
- 1 tbsp Ginger
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 4 Green Onion
- 1/4 cup Peanuts for garnish
Instructions
- Marinate the Chicken. In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well and set aside to marinate for 10 minutes.
- Prepare the Sauce. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, and cornstarch until smooth. Set aside.
- Stir-Fry the Chicken. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables. In the same skillet, add more oil if needed. Add the dried red chilies, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant. Add the bell peppers and green onions, and stir-fry for another 2-3 minutes.
- Combine and Cook. Return the chicken to the skillet and pour in the prepared sauce. Stir well to coat everything evenly. Add the peanuts and cook for another 2-3 minutes until the sauce thickens and everything is heated through.
- Serve. Serve your Kung Pao Chicken hot over a bed of steamed rice.