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Kung Pao Chicken

A classic Chinese dish featuring marinated chicken, crunchy peanuts, and dried red chilies, perfect for busy weeknights or festive gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1/2 cup peanuts
  • 4 dried red chilies
  • 1 bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 2 tablespoons vegetable oil
  • to taste Salt and pepper
  • Green onions for garnish

Method
 

Preparation
  1. In a bowl, marinate the diced chicken with soy sauce, rice vinegar, and hoisin sauce for about 15 minutes.
  2. Heat vegetable oil in a pan over medium-high heat, then add the marinated chicken. Cook until the chicken is browned and cooked through.
Cooking
  1. Stir in the minced garlic, grated ginger, diced onion, and bell pepper, and continue to stir-fry for approximately five minutes until the vegetables begin to soften.
  2. Add the dried red chilies and peanuts, mixing everything well. Cook for an additional 2-3 minutes to combine the flavors.
  3. Season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with chopped green onions for a fresh finish.

Notes

For an extra kick, increase the number of dried red chilies or add a splash of chili oil. Store leftovers in an airtight container in the refrigerator for up to three days and in a freezer-safe container for up to three months.