Kung Pao Chicken

This Kung Pao Chicken recipe has the perfect balance of sweet, savory and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with Chow Mein or fried rice.

Course Main Course

Cuisine Asian, Chinese

Diet Low Fat

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 318

Author Kim

Ingredients

2 tbsp olive oil
1/2 large yellow onion diced (about 1 1/4 cups)
1 whole red bell pepper diced
10 dried red chilies optional, see note below
1 pound chicken tenders or boneless, skinless chicken breasts
Salt and pepper to taste
1/8 tsp cayenne pepper optional
3 scallions sliced thin
1/4 cup unsalted and roasted peanuts

Kung Pao Chicken Sauce

1/2 cup cold water
2 tbsp hoisin sauce
2 tbsp dark or regular soy sauce
1 1/2 tbsp granulated sugar
1/2 tbsp cornstarch
1/2 tbsp Worcestershire sauce
1/2 tbsp sesame oil
1 clove garlic minced
1/2 tsp ground ginger

Instructions

In a large skillet, heat olive oil over medium heat. Sauté onion and red bell pepper for about 5 mins and until softened. If using dried red chilies, add them in with the onion and bell pepper.
While veggies are cooking, cut chicken into bite-sized pieces and sprinkle with salt, pepper, and cayenne pepper (if using). Add in the hot pan to cook thoroughly to brown.
In a small bowl, whisk all sauce ingredients together. Pour into hot pan and simmer to thicken sauce. Before serving, toss together with scallions and peanuts. Serve over white rice.

Notes

For spice, start with 1/8 tsp cayenne pepper and add more as desired.

Adding more heat. This is typically made with dried chilies for extra heat. If you like spicy food, add 10 dried red chilies in while you're stir frying the onion and bell pepper. You do not have to eat the dried chilies. They release heat as they cook and can be left in the finished dish for garnish.

To store: Cool completely and store in an airtight container for up to 4-5 days. To rewarm, cover and reheat in the microwave in 30-second intervals until hot.

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