PREP TIME

10

Minutes

COOK TIME

15

Minutes

SERVINGS

4

Servings

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A classic Sichuan dish, Kung Pao Chicken features tender chicken pieces stir-fried with peanuts, chili peppers, and a savory sauce. It’s sweet, spicy, and tangy all at once, making it a perfect, flavorful dish to enjoy for dinner.

Ingredients:

  • 1 lb chicken breast, diced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 10 dried red chilies
  • ½ cup unsalted peanuts
  • 1 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 2 green onions, sliced

Instructions:

  1. In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch to create the sauce. Set aside.
  2. Heat oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through. Remove and set aside.
  3. In the same pan, add dried chilies, ginger, and garlic. Stir-fry for about 1 minute until fragrant.
  4. Add the chicken back to the pan along with the peanuts and green onions. Pour in the sauce and stir to coat. Cook for an additional 2 minutes until the sauce thickens.
  5. Serve hot with steamed rice.
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Suggested Pairing:

Pair your Kung Pao Chicken with steamed jasmine rice and a side of stir-fried broccoli or Chinese eggplant. Enjoy with a glass of chilled jasmine tea.