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Kung Pao Chicken

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Ingredients

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For the Chicken Marinade:

  • 1 pound boneless, skinless chicken breast, diced into bite-sized pieces
  • 1 tablespoon soy sauce (or coconut aminos for gluten-free)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1/2 cup unsalted peanuts

For the Kung Pao Sauce:

  • 3 tablespoons soy sauce (or coconut aminos)
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 tablespoon chili paste (adjust to taste)

Instructions

Step 1: Marinate the Chicken

  • In a bowl, combine diced chicken, soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for about 15 minutes.

Step 2: Prepare the Sauce

  • In a separate bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, and chili paste. Set aside.

Step 3: Heat the Oil

  • Heat vegetable oil in a large skillet or wok over medium-high heat.

Step 4: Stir-Fry the Chicken

  • Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes until cooked through and slightly browned. Remove from the skillet and set aside.

Step 5: Cook the Vegetables

  • In the same skillet, add the red and green bell peppers, onion, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 6: Combine Everything

  • Return the cooked chicken to the skillet and pour in the Kung Pao sauce. Add the peanuts and stir everything together. Cook for an additional 2-3 minutes until heated through.

Nutrition

Find it online: https://succulentrecipes.com/kung-pao-chicken/