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Deliciously prepared Kung Pao Chicken served with peanuts and vegetables

Easy Kung Pao Chicken

A delightful dish combining tender chicken and colorful vegetables in a fragrant, slightly spicy sauce. Perfect for quick weeknight dinners!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sauce
  • ½ cup low-sodium soy sauce or tamari Rich umami flavor without excessive saltiness.
  • 3 tablespoons seasoned rice vinegar Adds tangy brightness.
  • 1½ tablespoons sugar A hint of sweetness for balance.
  • 2 tablespoons cornstarch Thickens the sauce.
For the Chicken
  • 2 pounds boneless, skinless chicken breasts, thinly sliced Juicy morsels for the heart of the dish.
  • 2 tablespoons toasted sesame oil Imparts a nutty flavor.
  • 2 tablespoons vegetable oil For frying.
For the Vegetables
  • 1 red bell pepper, diced red bell pepper, diced Adds color and sweetness.
  • 1 green bell pepper, diced green bell pepper, diced Offers crunch.
  • 3 green onions, cut into 2-inch pieces green onions, white and green parts Adds freshness.
  • ½ cup raw cashews or peanuts Provides crunchy texture.
  • 2 teaspoons grated fresh ginger Warm spice complementing garlic.
  • 6 cloves garlic, minced Essential for flavor.
  • 10 dried red chili peppers, cut in half dried red chili peppers, cut in half Adjust heat according to preference.
  • to taste pinch sea salt Enhances flavors.
For Serving
  • 1 serving cooked rice Optional, pairs perfectly.

Method
 

Preparation
  1. In a small bowl, mix together ¼ cup of the soy sauce, vinegar, sugar, and ¼ cup water. Set aside for later use.
  2. In a large bowl, whisk the remaining ¼ cup of soy sauce with cornstarch until smooth. Add the sliced chicken and toss to coat.
Cooking
  1. Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large skillet over high heat. Add the chicken in batches and stir-fry until browned, about 8 minutes total per batch.
  2. Transfer cooked chicken to a plate.
  3. In the same skillet, add the last tablespoon of sesame oil over medium heat. Once hot, add the diced bell peppers and stir-fry for about 4 minutes.
  4. Add green onions, cashews, ginger, garlic, and dried chili peppers. Cook while stirring continuously for about 2 minutes until fragrant.
  5. Return the chicken to the skillet and pour in the reserved sauce. Stir and simmer on medium-low until thickened, about 2 to 3 minutes.
  6. Taste and season with sea salt as necessary.
Serving
  1. Serve hot over rice if desired.

Notes

Marinate chicken in soy sauce mixture for at least 30 minutes for added flavor. For a vegetarian version, use firm tofu. Adjust the heat level by adding fewer chili peppers.