easy kung pao chicken

You&#039;ll dive right into the spicy, nutty, sweet, and savory sauce in this Kung Pao Chicken. Packed with veggies, tender 10-minute marinated chicken, and dried chilis, serve over rice or noodles for an easy, filling, delicious meal!

Kung Pao Chicken

chicken broth

soy sauce

hoisin sauce

sugar

rice vinegar

corn starch

garlic

red pepper flakes

chicken (breasts

baking soda

oil (divided)

red bell pepper (chopped)

peanuts

chilis

green onions (chopped)

In a medium bowl whisk together the rice vinegar, baking soda, corn starch, and soy sauce.

Add the chicken, stir to coat, and set aside for 10 minutes.

marinate the chicken (10 minutes)

In a medium bowl or in a liquid measuring cup, whisk together the sauce ingredients. Set aside.

prepare the sauce

Add 2 tablespoons to a large skillet over medium-high heat.

Add chicken and saute over medium-high heat for 2-4 minutes until browned on the outside. (Chicken may not be completely cooked through yet - that&#039;s okay). Use a slotted spoon to transfer chicken to a bowl and cover to keep warm.

Add remaining 2 tablespoons of oil to the pan. Stir in red bell peppers, garlic, peanuts, dried chili peppers, for 2 minutes.

Add sauce and stir.

Return chicken to the pan and cook 2-4 minutes longer until sauce is thickened and chicken is cooked through all the way.

Stir in green onions, serve over rice or noodles. Enjoy!

make the stir fry

This Kung Pao Chicken recipe is so much better than take out! The sauce is spicy and sweet, with tender chicken that&#x27;s crispy on the outside and tender on the inside.

Easy Kung Pao Chicken

chicken breasts, (boneless, skinless, cut into 3/4 inch cubes)

salt, (to taste)

pepper, (to taste)

Tamari soy sauce

dry sherry or Shaoxing wine

tbsp white vinegar

hot chili sauce, ((Use only if you like your Kung Pao spicy))

tbsp sugar

tsp corn starch

tbsp vegetable oil, (divided)

red bell pepper,

sugar snap peas

garlic, (minced)

tsp fresh ginger, (minced)

tbsp sesame oil, (for garnish)

In a large mixing bowl combine chicken cubes, salt, pepper, soy sauce (or Tamari), dry sherry, sugar, and cornstarch; toss to combine, cover, and set aside for 20 to 30 minutes.

In a separate mixing bowl whisk together soy sauce, sherry, vinegar, chicken broth, hot chili sauce, sugar, and cornstarch. Set aside.

Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat.

Add chicken to the hot oil in one single layer; cook on all sides until done, about 4 to 5 minutes.

Remove chicken from pan/wok and return pan to heat.

Add remaining vegetable oil to the pan and heat over high heat.

Stir in peppers and sugar snap peas; cook for 2 to 3 minutes, or until just tender.

Stir in minced garlic and ginger; cook for 30 seconds. 

Add chicken back into the pan and toss to combine.

Stir previously prepared sauce and then pour it over the chicken; toss to coat all ingredients.

Cook and toss for another minute or two, or until sauce thickens.

Remove from heat.

Drizzle with sesame oil. 

Serve.

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Easy Kung Pao Chicken

Top 2 easy kung pao chicken recipes from across the web

The most viewed easy kung pao chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Kung Pao Chicken

Easy Kung Pao Chicken

The most viewed easy kung pao chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine