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Kung Pao Chicken

This Kung Pao Chicken is a flavor-packed stir-fry that’s quick, easy, and sure to impress!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chicken broth (or water)
  • 1 cup soy sauce
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 pinch kosher salt
  • 1 pinch ground black pepper
  • 20 ounces boneless skinless chicken breasts (or thighs, diced)
  • 2 tablespoons vegetable oil (divided)
  • 2 bell peppers (any color, diced)
  • 1 onion (diced)
  • 1 inch fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 1 cup roasted peanuts

Equipment

  • Wok or large skillet
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • Spatula

Method
 

Kung Pao Chicken: From Prep to Plate
  1. In a bowl, whisk together the chicken broth, soy sauce, chili garlic sauce, balsamic vinegar, rice vinegar, cornstarch, brown sugar, sesame oil, salt, and pepper. Set aside to let the flavors meld.
  2. In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  3. In the same wok, add the remaining tablespoon of vegetable oil. Add the diced bell peppers, onion, minced ginger, and minced garlic. Sauté for about 3-4 minutes until the vegetables are tender-crisp.
  4. Return the cooked chicken to the wok and pour the prepared sauce over the chicken and vegetables. Stir everything together, allowing the sauce to thicken and coat all the ingredients, about 2-3 minutes.
  5. Stir in the roasted peanuts, mixing well to combine. Let the dish cook for another minute to warm the peanuts through.
  6. Remove from heat and serve your Kung Pao Chicken over steamed rice or enjoy it straight from the wok. Garnish with green onions if desired.

Notes

  • Marinate the chicken in the sauce for more flavor.
  • Feel free to customize the veggies to your liking.
  • This dish can be made gluten-free with tamari.