Enjoy this flavorful and easy-to-make Kung Pao Chicken that’s perfect for a quick weeknight dinner!

Kung Pao Chicken
Ingredients
For the Chicken:
- 1.25 to 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 1 medium/large red bell pepper, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 to 2 tablespoons sesame oil
- Salt and pepper, optional and to taste
For the Sauce:
- ¼ cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 to 3 tablespoons light brown sugar, packed
- 2 tablespoons rice vinegar (white or apple cider vinegar may be substituted)
- 1 to 3 tablespoons chili garlic sauce (adjust to taste)
- 1 to 2 tablespoons sesame oil
- 3 teaspoons cornstarch dissolved in 3 teaspoons water (slurry)
- 2 to 4 tablespoons chopped salted peanuts, optional for garnishing
- 1 to 2 tablespoons green onions, sliced into thin rounds; optional for garnishing
Instructions
- Cook the Chicken:
- In a large skillet, heat the olive oil and sesame oil over medium-high heat.
- Add the diced chicken and red bell pepper. Optionally season with salt and pepper.
- Sauté for about 5 to 7 minutes, stirring and flipping frequently, until the chicken is cooked through and the peppers are tender.
- Prepare the Sauce:
- While the chicken and peppers are cooking, prepare the sauce.
- In a medium high-sided stock pot, combine the hoisin sauce, soy sauce, brown sugar, rice vinegar, chili garlic sauce, sesame oil, and cornstarch slurry. Whisk until well mixed.
- Bring the mixture to a boil over medium-high heat, whisking almost continuously.
- Allow the sauce to boil for about 2 to 3 minutes, until it thickens slightly. Remove from heat and set aside.
- Combine Chicken and Sauce:
- Once the chicken and peppers are cooked, pour the prepared sauce into the skillet.
- Stir well to coat the chicken and peppers evenly with the sauce.
- Let the mixture simmer for about 2 to 3 minutes, until the sauce is slightly reduced and thickened. Scrape the sides of the skillet with a rubber spatula to prevent burning.
- Serve:
- Optionally garnish with chopped salted peanuts and sliced green onions.
- Serve immediately and enjoy!
Tips for the Perfect Kung Pao Chicken:
- Adjusting Spice Level: Start with 1 tablespoon of chili garlic sauce if you are sensitive to spice, and add more to taste. You can always increase the heat, but it’s difficult to reduce it.
- Balancing Flavors: The combination of hoisin sauce, soy sauce, and rice vinegar provides a balance of sweet, salty, and tangy flavors. Adjust the quantities according to your preference.
- Peppers and Chicken: Make sure the chicken pieces are evenly sized for consistent cooking. Red bell peppers add color and sweetness, but you can also use green or yellow bell peppers for variety.
- Thickening the Sauce: The cornstarch slurry is essential for thickening the sauce. Ensure it’s well mixed before adding to prevent lumps.
- Serving Suggestions: Serve the Kung Pao Chicken over steamed rice or noodles for a complete meal. The sauce is flavorful enough to complement both.
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