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Kung Pao Chicken

Course Dinner, Main Course
Cuisine Asian, Chinese
Keyword chinese food, kung pao chicken
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

Chicken Marinade

  • 1 pound Chicken Breast skinless and boneless
  • 1 tbsp Rice Vinegar
  • 2 tsp Cornstarch
  • 2 tbsp Soy Sauce

Kung Pao Sauce

  • 2 tbsp Soy Sauce
  • ½ tbsp Dark Soy Sauce
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tbsp Honey

Stir Fry

  • ¼ cup Oil
  • ½ Red Bell Pepper cut into square
  • ½ Green Bell Pepper cut into square
  • 3 clove Garlic
  • 8 Dried Chili Pepper chopped
  • ½ cup Roasted Peanut
  • 3 stalk Green Onion chopped

Instructions

  1. In a large bowl, combine all chicken marinade ingredients. Stir to coat the chicken and set aside for 10 minutes.

  2. In another bowl, whisk together all the sauce ingredients. Set aside.

  3. In a large pan, heat ⅛ cup oil over medium-high heat and cook the chicken for 2-4 minutes, or until slightly brown on the outside. Transfer the chicken to a bowl.

  4. Add the remaining oil and stir fry the red bell pepper, green bell pepper, dried chili, and garlic. Stir fry for 2 minutes.

  5. Add the sauce mixture, and peanut and stir until well combined. Return the cooked chicken to a pan, cook and stirring for 2 minutes.

  6. Stir in green onion and cook until the sauce is thicken. Serve with a warm rice or noodles. Enjoy!