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Kung Pao Chicken

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  • Serves 4
  • Cooks in 30 mins (15m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Chinese

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a small bowl, combine soy sauce, rice vinegar, sesame oil, and cornstarch mixture. Set aside.
  2. 2.Heat vegetable oil in a wok or large skillet over high heat.
  3. 3.Add chicken and stir-fry until browned and cooked through, about 5 minutes.
  4. 4.Remove chicken from the wok and set aside.
  5. 5.In the same wok, add dried red chili peppers, garlic, ginger, and green onions. Stir-fry for 2 minutes.
  6. 6.Return the chicken to the wok and pour the sauce mixture over it.
  7. 7.Stir-fry for another 2 minutes until the sauce thickens and coats the chicken evenly.
  8. 8.Add roasted peanuts and stir-fry for an additional 1 minute.
  9. 9.Season with salt to taste.
  10. 10.Serve hot with steamed rice or noodles.

lightbulb_outline Tips

  • chevron_rightFor extra heat, add more dried red chili peppers.
  • chevron_rightIf you prefer a milder version, reduce the amount of chili peppers.
  • chevron_rightFeel free to add your favorite vegetables like bell peppers or zucchini.