Description
Easy Kung Pao Chicken
Kung Pao Chicken has a rich history originating from Sichuan cuisine in China, known for its spicy, savory flavors. This version is easy to make, offering the same bold taste you’d find in your favorite Chinese restaurant, but right at home. With juicy chicken, colorful bell peppers, and a tangy-sweet sauce, it’s perfect for a quick weeknight meal or a special occasion like Chinese New Year. Plus, it’s gluten-free, making it accessible to more people!
1 lb boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
1/4 tsp ground ginger
1/2 green bell pepper, chopped
4 green onions, chopped
1/4 cup roasted peanuts
1/2 red bell pepper, chopped
1 tbsp soy sauce
1 tsp sesame oil
2 tsp balsamic vinegar
2 tsp cornstarch
Directions:
1. Marinate chicken in soy sauce, sesame oil, balsamic vinegar, and cornstarch for 10 mins.
2. Stir-fry garlic, ginger, and bell peppers until softened.
3. Add chicken, cook until no longer pink.
4. Pour sauce, cook until thickened. Garnish with peanuts and green onions.
Prep Time: 5 mins
Kcal: 302
Step-by-Step Guide
1. Prepare the Chicken: Cube 1 lb of chicken breasts into uniform, bite-sized pieces for even cooking. In a medium bowl, whisk together 1 tbsp soy sauce, 1 tsp sesame oil, 2 tsp balsamic vinegar, and 2 tsp cornstarch to create the marinade. Add the chicken, toss to coat thoroughly, and let it sit for at least 10 minutes.
2. Stir-Fry Aromatics and Vegetables: Heat a large wok or skillet over medium-high heat with a tablespoon of oil. Add the minced garlic and 1/4 tsp ground ginger, stir-frying for 30 seconds until fragrant. Add the chopped green and red bell peppers. Stir-fry for 3-4 minutes until they begin to soften but remain crisp.
3. Cook the Chicken: Push the vegetables to the side of the wok. Add the marinated chicken in a single layer. Let it sear undisturbed for 1-2 minutes, then stir-fry for 4-5 minutes until the chicken is cooked through and no longer pink.
4. Combine and Thicken: Mix everything in the wok together. If you prefer more sauce, you can add a mixture of 2 tbsp additional soy sauce, 1 tbsp rice vinegar, and 1 tsp honey or brown sugar. Cook for another 1-2 minutes until the sauce thickens and coats the ingredients.
5. Garnish and Serve: Remove from heat. Stir in most of the chopped green onions and 1/4 cup roasted peanuts. Transfer to a serving dish and garnish with the remaining green onions and peanuts.
Serving Suggestions
Serve your Easy Kung Pao Chicken hot over a bed of steamed jasmine or brown rice to soak up the delicious sauce. For a low-carb option, cauliflower rice works perfectly. Complement the meal with simple sides like steamed broccoli, cucumber salad, or vegetable spring rolls. For an authentic touch, offer chili oil or extra crushed red pepper flakes at the table for those who desire more heat.
How-to Summary
Cube and marinate chicken in a soy-cornstarch mixture. Quickly stir-fry garlic, ginger, and bell peppers. Cook the marinated chicken until done. Combine everything, let the sauce thicken, and finish by garnishing with green onions and peanuts.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs will yield a slightly richer flavor and more tender bite due to their higher fat content.
How can I make this dish spicier? Add 1-2 teaspoons of Sichuan peppercorns during the stir-fry for authentic “mala” tingling heat, or include dried red chilies or a spoonful of chili paste to the sauce.
What’s a good substitute for peanuts? Cashews or almonds are excellent alternatives for a different crunch and flavor profile.
Is there a way to make it less saucy? Yes, simply reduce or omit the step of adding extra sauce. The marinade will create a light, clinging glaze on the chicken and vegetables.
Can I prepare this in advance? You can chop all vegetables and marinate the chicken up to 24 hours ahead. For best results, stir-fry just before serving to maintain optimal texture.
Common Mistakes to Avoid
- Overcrowding the Pan: Adding too much at once steams the ingredients instead of searing them. Cook in batches if necessary.
- Overcooking the Vegetables: Bell peppers should retain a slight crunch for contrast with the tender chicken.
- Skipping the Cornstarch: The cornstarch in the marinade is crucial for tenderizing the chicken and helping the sauce thicken properly.
- Adding Peanuts Too Early: Stir roasted peanuts in at the very end to preserve their crunch and prevent sogginess.
Conclusion
This Easy Kung Pao Chicken recipe successfully brings the vibrant, spicy-savory flavors of Sichuan cuisine to your home kitchen with minimal effort. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-quality meal that is both gluten-free and customizable to your preferred spice level. It’s a versatile, satisfying dish perfect for any night of the week. Enjoy the process and the delicious results!