Kung Pao Chicken is a popular Chinese take out dish, and it's no surprise! Loaded with spicy chicken, peanuts, and vegetables in a delicious Kung Pao sauce, this easy recipe is just as good. Plus it's healthier and lower in calories.
20ouncesboneless skinless chicken breasts or thighschopped into small pieces
2tablespoonsvegetable oildivided
1red bell pepperdiced
1green bell pepperdiced
½oniondiced
11-inch knob gingerminced
2clovesgarlicminced
½cuproasted peanuts
Instructions
In a bowl, whisk together all marinade/sauce ingredients.
½ cup chicken broth, ¼ cup soy sauce, 1½ tablespoons chili garlic sauce, 2 tablespoons balsamic vinegar, 1 tablespoon rice vinegar, 2 teaspoons corn starch, 1 tablespoon brown sugar, 1 teaspoon sesame oil, dash salt and pepper
Place chicken in a separate bowl. Pour 3 tablespoons of the marinade over the chicken and mix together. Reserve the remaining sauce for later.
20 ounces boneless skinless chicken breasts or thighs
Add 1 tablespoon to a large skillet or wok over medium-high heat. Stir fry the chicken until browned on all sides and cooked through. Remove chicken from the pan and set aside on a clean plate.
2 tablespoons vegetable oil
Add the remaining 1 tablespoon of oil to the skillet. Add the onions, cooking for a few minutes until soft.
2 tablespoons vegetable oil, ½ onion
Stir in ginger and garlic, cooking for a minute until fragrant.
1 1-inch knob ginger, 2 cloves garlic
Stir in the peppers, chicken, peanuts, and remaining sauce. Stir fry until the sauce thickens.
1 red bell pepper, 1 green bell pepper, ½ cup roasted peanuts
Serve with rice and a sprinkle of chopped green onion.
Video
Notes
Storage: Store Kung Pan chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.