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.
Kung Pao 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)
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon oil canola, vegetable, sesame
- 1 teaspoon balsamic vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch
- 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.