Kung Pao Chicken

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 4 servings

Sweet, spicy Chinese stir-fry. This savory Kung Pao Chicken is super easy to throw together and ready in under thirty minutes. This version is way better than takeout! Serve this over rice for a fast and simple weeknight dinner.

Ingredients

Marinade:

1 tbsp rice wine, or white wine

1 lb chicken, boneless, skinless, cut into chunks

1 tsp cornstarch

2 tbsp soy sauce

Kung Pao Sauce:

1 tsp sesame oil

3 cloves garlic, minced

1 tsp crushed red pepper flakes

¼ c. chicken broth

1 tbsp cornstarch

3 tbsp soy sauce

1 tbsp rice wine, or white wine

1 tsp ground ginger

Stir-Fry:

1 red bell pepper, diced

3 tbsp vegetable oil, divided

¼ c. dry roasted peanuts

¼ c. diced green onion, sliced thinly

How to make Kung Pao Chicken

Step 1: Combine 2 tbsp soy sauce with rice wine and 1 tsp cornstarch until smooth. Next, add the chicken and toss to coat. Set aside to marinate for 15 minutes.

Step 2: To make the Kung Pao Chicken Sauce, place 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp rice wine, chicken broth, sesame oil, garlic, and ginger in a small bowl. Mix well until blended.

Step 3: Heat 2 tbsp vegetables in a large skillet over medium-high heat. Then, add the chicken and sear for about 8 to 10 minutes on both sides until browned.

Step 4: Into the skillet, add the rest of the vegetable oil along with the chopped bell pepper. Continue to cook for another 4 to 6 minutes until just tender, stirring often.

Step 5: Add the peanuts and cook for another minute until they begin to sizzle.

Step 6: Add the sauce and continue to cook for 2 minutes more until the sauce has thickened.

Step 7: Then, add the green onions. Stir and serve the Kung Pao Chicken right away. Enjoy!

Nutrition Facts: