This tardily Kung Pao Chicken recipe is deliciously spicy in addition to cooks in fifteen minutes! Marinated cubes of juicy chicken are cooked up inwards a stir child amongst lots of colorful veggies, peanuts, chilies, and the near amazing Kung Pao sauce.
What’sec inwards this Kung Pao Chicken Recipe?
Make this Chinese takeout favorite from the comfort of your ain domicile with but a few fun in addition to unique ingredients as well as many pantry staples.
- Chicken: I prefer to role boneless, skinless chicken breasts, merely y'all can too purpose thighs.
- Shaoxing Wine: Also known every bit “yellowish wine”, it has a sweetness in addition to dry flavor that compliments the chicken too the sauce. Sherry vinegar makes a skilful substitute inward a pinch.
- Soy Sauce: Adds a salty as well as umami element to the marinade and the sauce.
- Cornstarch: Helps thicken the marinade as well as the kung pao sauce.
- Chicken Broth: Forms the base of the sauce, adding a rich together with savory flavour.
- Black Vinegar: An aged vinegar with a deep malty flavour that adds complexity to the dish. Balsamic vinegar makes a skillful substitute if y'all’re unable to find it.
- Granulated Sugar: Adds a impact of sweet to the sauce.
- Hoisin Sauce: Adds a salty as well as sweet chemical element.
- Sesame Oil: Adds a chip of a nutty flavor to the sauce.
- Vegetable Oil: Helps the chicken and vegetables prepare without burning.
- Bell Peppers: Add an earthy as well as vegetal flavour and crush to the dish.
- Celery: Adds a mild herbal season too crunch.
- Garlic + Ginger: Classic Asian seasonings that raise the overall flavor of the dish.
- Scallions: Add a popular of colour in addition to freshness.
- Chinese Chilies: Make this dish pleasantly spicy. You tin can function arbol chilies if y'all’re unable to notice Chinese chilies.
- Unsalted Peanuts: Add a delightful crush too nutty flavour to the dish.
Pro Tip: You can observe Shaoxing wine, dark vinegar, and Chinese chilies at most Asian grocery stores.
Variations on Chinese Kung Pao Chicken
This kung pao sauce and marinade pairs good alongside a broad variety of proteins, like tofu, shrimp, flank steak, or mushrooms. Try swapping out the peanuts for cashews for a milder season; add together chunks of pineapples for a sugariness and tangy variation; or add together or so creamy peanut butter to the sauce for a creamier texture and a more peanut-forrad flavor.
This dish is a spicy stir kid made from cubed chicken, peanuts, vegetables, as well as chili peppers.
While the 2 dishes are like, Szechuan chicken is much spicier!
It is savory and sweet alongside a spicy boot together with a bit of nuttiness from the peanuts.
It is spicy, only non overbearingly then. If yous’re sensitive to spice, yous can cut down or omit the Chinese chilis.
Kung pao chicken is hot and spicy, whereas full general tso is sweet as well as slightly spicy.
This dish is a bully source of protein, potassium, vitamin A, too vitamin C. However, it is as well high inwards saturated fatty, cholesterol, together with sodium, then enjoy it inward moderation as office of a balanced diet.
How to Store together with Reheat
Store leftover kung pao chicken inwards an airtight container in the refrigerator for upward to 3 days. Reheat inward a saucepan gear up over medium-low estrus or inward the microwave in thirty-moment increments until warmed through.
How to Freeze
Freeze leftovers inwards an airtight container or Ziplock handbag for upwardly to 3 months. Let thaw overnight inward the refrigerator earlier reheating.
Serving Suggestions
Serve this sweet as well as spicy kung pao chicken recipe with basmati rice, ham fried rice, or vegetable lo mein. Start alongside a warming bowl of egg drop soup, around crab rangoon, or an egg curl for the truthful takeout-at-domicile experience.
Recipe
Kung Pao Chicken Recipe
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
- one tablespoon Shaoxing wine
- ane tablespoon low-sodium soy sauce
- ane teaspoon cornstarch
For the Sauce
- ⅓ loving cup low-sodium chicken broth
- two tablespoons soy sauce
- 2 tablespoons black vinegar
- ii tablespoon Shaoxing wine
- 1½ tablespoons granulated sugar
- one tablespoon hoisin sauce
- 1 tablespoon toasted sesame rock oil
- i teaspoon cornstarch
For the Stir Fry
- ii½ tablespoons vegetable oil divided
- 1 ruddy bell pepper diced
- 1 greenish bell pepper diced
- ii ribs celery diced
- 3 cloves garlic chopped
- two teaspoons minced fresh ginger
- 5 scallions sliced
- 8 dried Chinese chilies
- ⅓ cup roasted unsalted peanuts
Instructions
- In a medium bowl, whisk the Shaoxing wine, soy sauce, in addition to cornstarch together until combined. Add inward the chicken and toss to coat. Let marinate for ten-15 minutes.1½ pounds boneless, skinless chicken breasts, 1 tablespoon Shaoxing vino, i tablespoon depression-sodium soy sauce, ane teaspoon cornstarch
- In a medium bowl or liquid mensurate, whisk all the sauce ingredients together until combined.⅓ loving cup depression-sodium chicken broth, two tablespoons soy sauce, 2 tablespoons black vinegar, ii tablespoon Shaoxing wine, 1½ tablespoons granulated carbohydrate, i tablespoon hoisin sauce, i tablespoon toasted sesame oil, ane teaspoon cornstarch
- Heat a large nonstick skillet, or wok, over medium-high heat. Add one tablespoon of crude. Once hot, add inward the bell peppers, celery. Cook, stirring oftentimes until merely tender, iv-five minutes. Remove from the pan as well as fix aside.2½ tablespoons vegetable fossil oil, ane reddish bell pepper, ane green bell pepper, 2 ribs celery
- Add inwards some other tablespoon of crude. Once hot, add together inwards the chicken, cooking in batches to avoid crowding the pan if needed. Cook the chicken, stirring frequently, until browned, iii-4 minutes.
- If cooked inward batches, add whatsoever additional chicken back into the pan. Add the remaining ½ tablespoon crude oil, garlic, ginger, scallions, as well as dried chilies. Cook for 60 seconds until fragrant.iii cloves garlic, two teaspoons minced fresh ginger, 5 scallions, 8 dried Chinese chilies
- Add the vegetables together with sauce into the pan. Bring the sauce to a simmer as well as fix until thickened, one-2 minutes. Add on the peanuts and stir to combine.⅓ cup roasted unsalted peanuts
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Becky’sec tips
- Shaoxing wine, black vinegar, and dried Chinese chilies tin live purchased at your local Asian marketplace.
- If desired, sherry vinegar tin be used to supplant the Shaoxing vino.
- If desired, balsamic vinegar can live used to replace the dark vinegar vino.
- If desired, arbol chilis can be used to supplant the Chinese chilies.
Storage: Store kung pao chicken inward an airtight container inwards the fridge for upward to three days or inwards the freezer for upwards to three months.
Nutrition Information
More Chicken Stir Fry Recipes We Love
- Chicken Stir Fry
- Cashew Chicken
- Teriyaki Chicken
- Sweet and Sour Chicken
- Bourbon Chicken
- Chicken Fried Rice
- Honey Chicken
- Chicken Lo Mein