Kung Pao Chicken

Kung Pao chicken is a classic Chinese dish that is full of flavor and perfect for a quick and easy weeknight meal. It is traditionally made with chicken, peanuts, and vegetables, and is served with rice or noodles.

Kung Pao Chicken: A Delicious and Easy Weeknight Meal

Kung Pao Chicken

Ingredients:

• For the marinade:
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon sherry wine
• For the sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili flakes
• Other ingredients:
  • 4 cloves garlic, minced
  • 3 green onions, cut into 2-inch pieces
  • 6 dried chilies
  • 1/2 cup chopped bell pepper
  • 1/3 cup chopped peanuts
  • 2 tablespoons vegetable oil
• For serving:
  • Cooked rice or noodles

Instructions:

1. Marinate the chicken: In a large bowl, combine the chicken, cornstarch, soy sauce, and sherry wine. Toss to coat the chicken evenly. Let the chicken marinate for at least 15 minutes, or up to 30 minutes for more flavorful chicken.
2. Make the sauce: In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, hoisin sauce, sesame oil, black pepper, and chili flakes. Set the sauce aside.
3. Cook the chicken and vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the dried chilies and cook for about 30 seconds, until fragrant. Then, add the chicken and cook for 4-5 minutes, or until the chicken is mostly cooked through.
4. Add the garlic and bell pepper: Add the garlic and bell pepper to the skillet and cook for an additional minute, or until the garlic is fragrant and the bell pepper is slightly softened.
5. Stir in the sauce and peanuts: Pour the sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly. Stir in the peanuts and green onions.
6. Serve: Serve the Kung Pao chicken immediately over cooked rice or noodles.

Tips:

• If you don’t have sherry wine, you can substitute it with rice wine vinegar or dry white wine.
• For a spicier Kung Pao chicken, add more chili flakes to the sauce.
• You can also add other vegetables to the dish, such as broccoli, carrots, or snow peas.
• If you don’t have peanuts, you can substitute them with cashews or almonds.

More Recipes:

Don’t Miss Out: