Kung Pao Chicken (Family Favorite!)
This Kung Pao Chicken is SO EASY! Sweet, savory, and spicy flavors with tender chicken, crunchy peanuts, and crisp veggies ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 2 tablespoons Olive oil for sautéing chicken and vegetables
- 1/2 large Yellow onion diced
- 1 whole Red bell pepper diced
- 1 pound Chicken tenders or boneless, skinless breasts cut into bite-sized pieces
- Salt & pepper to taste
- Red dried chiles to taste
- 3 Scallions sliced thin
- 1/4 cup Salted and roasted peanuts
- 1/2 cup Cold water for sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 1/2 tablespoons Granulated sugar
- 1/2 tablespoon Corn starch
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon Sesame oil
- 1 clove Garlic minced
- 1/2 teaspoon Ground ginger
Instructions
- Start by dicing the yellow onion and red bell pepper into bite-sized pieces. Slice the scallions thinly, mince the garlic, and cut the chicken tenders or breasts into evenly sized chunks for quick, uniform cooking.
- In a small mixing bowl, whisk together 1/2 cup cold water, hoisin sauce, soy sauce, granulated sugar, corn starch, Worcestershire sauce, sesame oil, minced garlic, and ground ginger. Set this flavorful mixture aside.
- Heat 2 tablespoons olive oil in your skillet or wok over medium-high heat. Season the chicken with salt and pepper, then add it to the hot pan. Stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and red bell pepper. Toss in the dried red chiles (adjust quantity for your preferred heat level). Stir-fry for 3-4 minutes until the vegetables soften slightly but still retain some crunch.
- Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce mixture and stir continuously. The sauce will thicken and coat the chicken and veggies in a glossy glaze within a few minutes.
- Just before serving, fold in the salted and roasted peanuts and sliced scallions. Give everything a final toss to combine and heat through.
- Serve hot, ideally over steamed rice or alongside your favorite grain. Enjoy the layers of flavor and texture in every bite.
Equipment
- Large Skillet or Wok
- Cutting board and sharp knife
- Measuring Spoons and Cups
- Mixing Bowl
- Wooden spoon or spatula
- Serving plate or bowl
Notes
- If the sauce is too thin, stir in an additional 1/2 teaspoon cornstarch mixed with cold water while simmering to thicken.
- Cut chicken into uniform pieces and cook over medium-high heat to avoid overcooking and keep it juicy.
- Adjust red dried chile quantity or remove seeds to control spiciness to your preference.
- Stir-fry vegetables quickly over high heat to maintain crunch and vibrant color.
- Leftovers keep well refrigerated for up to 3 days or frozen for up to 2 months; reheat gently.