Looking for an easy and delicious dinner option? This quick and easy Kung Pao Chicken recipe is a perfect way to add some flavor and spice to your table. With just a few simple ingredients, you can transform ordinary chicken into a flavorful dish that's sure to be a hit.
Before you begin your Kung Pao chicken, make sure you have all of the necessary ingredients. You’ll need 4 boneless skinless chicken breasts, 2 tablespoons soy sauce, 2 tablespoon rice vinegar, 1 teaspoons sesame oil, 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon ground ginger, 1/2 cup peanuts and 3 tablespoons of chili paste. Once you’ve gathered your ingredients it’s time to start cooking!
Before you start cooking, marinate your chicken with soy sauce, garlic powder, and cornstarch. Coat the chicken pieces evenly with the ingredients and let it sit for 10 minutes to get an incredibly flavorful taste. Then heat 2 tablespoons of oil in a wok or skillet over medium-high heat and add the chicken pieces. Stir-fry until they’re golden brown on both sides and cooked through before pushing them onto one side of the pan.
In a small bowl, mix together the cooking wine, soy sauce, dark soy sauce, vinegar, sugar and cornstarch. Then add in the chili paste and sesame oil. Stir until all the ingredients are fully combined and you’ve created a thick sauce that coats the back of your spoon. Lastly, add in the roasted peanuts just before serving.
Heat the oil in a wok over high heat. Add in your peppers and red onions, carefully stirring and sautéing until they are tender and slightly browned. Be sure not to overcook them, as this will negatively affect the taste of your Kung Pao chicken. Then remove them from the wok and set aside.
With the vegetables removed, add your chicken pieces to the wok. Stir fry until golden-brown and cooked through. Then, add in your roasted peanuts and pour in the sauce mixture you prepared earlier - soy sauce, sesame oil, chili paste, vinegar and sugar. Mix everything together thoroughly and let it simmer for 2 minutes before adding back in your veggies. Serve hot over steamed white rice!
