Kung Pao Chicken

This Kung Pao Chicken is a quick and easy Asian inspired dish that is ready in less than 30 minutes.

I must confess – it is the first time that I made and ate Kung Pao Chicken. And why would I post a recipe that is tested only once? Because it’s amazingly tasty, quick, and easy – tender chicken coated in a sweet and spicy sauce with crunchy peanuts.

I made this dish back in April, but so much happened (I will write about it when the time comes), and I didn’t have time or strength to write my blog. I actually haven’t cooked at all for 3 months. But now I’m back and hopefully, at least one new recipe will be on the blog every week.

Print Recipe

No ratings yet

Kung Pao Chicken

Tender chicken coated in a sweet and spicy sauce with crunchy peanuts.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: main dish

Cuisine: Chinese

Servings: 4

Author: Mihaela K. Sebrek

Ingredients

Chicken:

• 500 grams chicken breasts (1 lb) cut into small chunks
• 2 tablespoons sesame/peanut/vegetable oil
• 1/2 teaspoon or more, depending on taste red pepper flakes
• 2 garlic cloves minced
• 1/2 tablespoon grated fresh ginger
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1 medium zucchini chopped into halves
• 3 scallions chopped
• 50 grams roasted peanuts (1/3 cup)

Marinade:

• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon oil canola, vegetable, sesame
• 1 teaspoon balsamic vinegar

Sauce:

• 1 tablespoon balsamic vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 teaspoons hoisin sauce
• 1 teaspoon cornstarch

Instructions

• In a medium bowl add all ingredients for the marinade, stir until cornstarch is dissolved. Add chicken, stir until all pieces are well coated, and let rest for at least 15 minutes.
• For a sauce, in a bowl mix all ingredients and set aside.
• Heat a wok or a large pan until hot, add oil, peanuts, and red pepper flakes. Stir-fry the peanuts until they start to brown. Transfer to a plate. Reserve the oil in the wok. Add chicken and cook until it starts to brown. Add the red and green bell peppers, zucchini, and then stir-fry until the chicken is mostly cooked.
• Stir in the minced garlic and grated ginger and continue stirring for about 1 minute.
• Add the sauce and return the peanuts, and continue stir-frying until the sauce thickens.
• Transfer to a plate, sprinkle with green onions and serve over rice.

Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!