Kung Pao Chicken
This Kung Pao Chicken recipe balances tender marinated chicken with crunchy vegetables and peanuts, all tossed in a bold, spicy, savory sauce. Quick and easy to make, it's perfect for a flavorful dinner that you can customize to your spice preference.
Equipment
- Nonstick Skillet
Ingredients
Chicken Marinade
- 1.5 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 1.5 pounds chicken tenderloins cut into 1-inch pieces
Sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons sugar
- 1 tablespoon corn starch
- 0.5 teaspoon crushed red pepper flakes
- 0.25 teaspoon ground ginger
- 0.33 cup water
Vegetables & Nuts
- 2.5 tablespoons vegetable oil
- 1 large red bell pepper diced
- 2 stalks celery halved lengthwise and thinly sliced
- 0.25 teaspoon salt
- 3 cloves garlic chopped
- 5 scallions scallions thinly sliced
- 0.33 cup whole roasted unsalted peanuts or cashews
Instructions
- Whisk together 1.5 tbsp soy sauce, 1 tbsp dry sherry, and 2 tsp corn starch in a bowl. Add chicken pieces and coat well. Marinate for 15 minutes.
- In another bowl, mix balsamic vinegar, 2 tbsp soy sauce, hoisin sauce, sesame oil, sugar, corn starch, crushed red pepper flakes, ground ginger, and water. Set aside.
- Heat 1 tbsp vegetable oil in a nonstick skillet over high heat. Add red bell pepper, celery, and salt. Sauté for 5 minutes until slightly softened. Transfer to a bowl.
- Add 0.5 tbsp vegetable oil to skillet. Add half the chicken and brown for 1.5 minutes per side until cooked through. Transfer to bowl with vegetables.
- Repeat with remaining chicken. Add garlic and scallions to skillet and stir for 30 seconds to release flavors.
- Return chicken and vegetables to skillet. Pour sauce over and cook on low heat for 30 seconds until sauce thickens.
- Stir in peanuts or cashews. Taste and adjust seasoning. Serve hot.
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Notes
Customize spice level by adjusting crushed red pepper flakes. Substitute peanuts with cashews or walnuts. Serve over steamed rice or with fresh salad.