Kung Pao Chicken
This home cooked version of Kung Pao Chicken is better than any takeout you'll find! With a quick and easy cook and prep, it'll be hard not to make this every night!
Equipment
- Stovetop
Ingredients
Marinade
- 1 Tbsp Soy Sauce
- 1 Tbsp Balsamic Vinegar
- 1 Tsp Sesame Oil
- 2 Tsp Cornstarch
Sauce
- 2 Tsp Balsamic Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp Hoisin Sauce
- 1 Tsp Sesame Oil
- 2 Tsp Corn Starch
Chicken
- 2 Tsp Oil
- ½ Tsp Crushed Red Pepper Flakes
- 2 Cloves Garlic Minced
- ¼ Tsp Ground Ginger
- ½ Green Bell Pepper Roughly Chopped
- ½ Red Bell Pepper Roughly Chopped
- 1 lb Chicken Breast Cut into Bite-Sized Pieces
- 4 Green Onions Chopped
Instructions
- In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 10 minutes.
- In another bowl, combine balsamic vinegar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir until the cornstarch is dissolved and set aside.
- In a wok over medium-high heat, add peanut or vegetable oil. Stir in red pepper flakes. Add bell peppers. Cook 3-4 minutes or until slightly softened. Stir in garlic and ginger and continue stirring about 1 minute. Add chicken and continue stirring the chicken for about 4-5 minutes or until no longer pink.
- Pour in sauce and mix to coat chicken and vegetables. Stir in the peanuts and cook another 1-2 minutes. Sprinkle green onions on top.
Notes
This dish is great served over rice.
Tried this recipe?Let us know how it was!