Kung Pao Chicken

Chinese

Kung Pao Chicken is a popular Chinese dish known for its spicy, savory, and slightly sweet flavor profile. Tender chicken pieces are stir-fried with crunchy peanuts, zesty chili peppers, and a flavorful sauce.

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 teaspoon sugar
1/2 cup chicken broth
2 tablespoons vegetable oil
3 garlic cloves, minced
1-inch piece of ginger, minced
2-3 dried red chilies
1/2 cup unsalted peanuts
3-4 green onions, chopped
Steamed rice, for serving

In a bowl, marinate the chicken pieces in soy sauce, rice vinegar, hoisin sauce, cornstarch, and sugar for about 15-20 minutes.
In another bowl, mix the chicken broth with any remaining marinade.
Heat vegetable oil in a wok or large skillet over high heat.
Add garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds.
Add the marinated chicken to the wok and stir-fry until cooked through.
Pour in the chicken broth mixture and cook until the sauce thickens.
Add peanuts and green onions, stir to combine.
Serve the Kung Pao Chicken over steamed rice. Enjoy!