Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! The best part, this quick stir fry meal is ready in just 30 minutes.
Kung Pao Chicken
This kung pao chicken is a blend of seared chicken breasts, bell peppers, onions and peanuts, all in a savory and spicy sauce. A remake of the take out classic that’s even better than the restaurant version!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4
INGREDIENTS
For the stir fry
- 2 tablespoons vegetable oil divided use
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
- 1 1/2 tablespoons corn starch
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1/2 cup yellow onion cut into 1/2 inch pieces
- 1 1/2 teaspoons minced garlic
- 4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
- 1/2 cup roasted unsalted peanuts
- salt and pepper to taste
For the sauce
- 3 tablespoons low sodium soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon corn starch
- 1/4 cup water
INSTRUCTIONS
- Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine.
- Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
- Remove the chicken from the pan. Cover to keep warm.
- Pour the remaining vegetable oil into the pan. Add the onion and red and green bell peppers. Cook for 3-4 minutes or until vegetables are softened.
- Add the garlic to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables. Stir in the peanuts and chilies.
- While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
- Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately ENJOY .
