Kung Pao Chicken

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

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

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.

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.

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.

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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