Kung Pao Chicken is not just a dish; it’s a flavor-packed adventure that brings the warmth and excitement of your favorite Asian restaurant right into your kitchen. If you’ve ever longed for the perfect balance of savory goodness and a touch of heat, you’re in the right place. This Kung Pao Chicken recipe showcases tender chunks of chicken tossed with vibrant vegetables, nuts, and a sauce that has just the right amount of kick. It’s quick and simple, meaning you can whip up a delicious meal even on your busiest nights. So, don your apron and get ready to impress yourself — and anyone lucky enough to share this meal with you!
Why This Recipe Works
Kung Pao Chicken is cherished for its delightful harmony of flavors. It offers a perfect combination of savory, spicy, and sweet elements that make it a go-to meal in many American homes. The secret lies in the marinade, which not only tenderizes the chicken but infuses it with deep, layered tastes. Fresh vegetables enhance the dish’s texture, contributing a wonderful crunch that complements the juicy chicken. Amazingly, you can create this culinary masterpiece in under 30 minutes! It’s truly ideal for a weeknight dinner when time is limited but hunger is high.
Why You’ll Love This Kung Pao Chicken
You’re going to love this Kung Pao Chicken recipe because it’s quick, easy, and brings bold flavors right to your dinner table. With the addition of chili crisp, this dish elevates your meal with exciting flavors that will have you longing for seconds. Also, it pairs nicely with various rice options, making it versatile enough for any preference. Whether you’re entertaining guests or just keeping it casual for family night, this dish is bound to impress!
Ingredients
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry or Shaoxing wine
- 1 1/2 pounds chicken breasts or thighs, cut into 1-2 inch pieces
- 1 tablespoon vegetable oil (plus more for searing)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 small zucchini, sliced
- 1/2 cup onion, chopped
- 4 cloves garlic, minced
- 1 1/2 inches fresh ginger, grated
- 2 teaspoons cornstarch (for sauce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce (for sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp (to taste)
- 1/2 cup chicken broth
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- 1/2 cup roasted salted peanuts or cashews
- Green onions and sesame seeds for garnish
- Hot rice for serving
Marinate the Chicken
Begin by whisking together the low sodium soy sauce, cornstarch, and sherry (or Shaoxing wine) in a medium mixing bowl. Once mixed, cut your chicken into bite-sized pieces and add them to the marinade. Mix everything thoroughly, ensuring the chicken is well-coated, and let it sit at room temperature for about 15 minutes to soak up all that flavor.
Prepare the Vegetables
While the chicken marinates, chop the red and green bell peppers into squares and slice the zucchini. Don’t forget to chop the onion, too. Once all your vegetables are prepped, set them aside. Having everything ready to go will make the cooking process much smoother.
Mince Garlic and Ginger
Next, smash and mince the garlic, and grate or finely mince the ginger. Keep these separate from the vegetables as they’ll be added later for that aromatic kick.
Make the Sauce
In a small bowl, combine cornstarch, balsamic vinegar, honey, low sodium soy sauce, hoisin sauce, chili crisp, chicken broth, orange zest, and fresh orange juice. Whisk this mixture until smooth, creating a delicious sauce that ties everything together.
Sear the Chicken
Now, it’s time to get cooking! Heat a large skillet or wok over medium-high heat, adding a tablespoon of vegetable oil once hot. When the oil shimmers, add your marinated chicken in batches, cooking for about 2-3 minutes per side until browned and cooked through. After searing, remove the chicken from the skillet and set it aside.
Cook the Vegetables
Using the same skillet, add two more tablespoons of vegetable oil and increase the heat to medium-high. Throw in your chopped bell peppers, onion, and zucchini. Sauté for about two minutes until crisp-tender. After that, add in the minced garlic and ginger, cooking for another one to three minutes, melting those flavors together.
Combine Chicken and Sauce
Once your vegetables are looking vibrant, return the seared chicken to the skillet, along with the prepared sauce. Toss everything together, making sure to scrape up any browned bits from the bottom of the skillet. Stir in the peanuts or cashews for that crunch factor, and remove the skillet from heat.
Garnish and Serve
Now for the fun part! Garnish your Kung Pao Chicken with chopped green onions and a sprinkle of sesame seeds. Serve it over hot rice (Jasmine, brown, or even cauliflower rice are all excellent options). The rice will soak up that delicious sauce and elevate the whole meal.
Serving Suggestions
This Kung Pao Chicken is delightful when served with steamed rice or brown rice, and for a lighter option, cauliflower rice works wonders. Adding a fresh salad on the side can elevate your meal experience, balancing those bold flavors.
Tips for Success
- For more flavor, consider marinating your chicken for longer than 15 minutes.
- Adjust the chili crisp according to your heat preference for a milder or spicier dish.
- Make sure your skillet is hot enough for a great sear on your chicken for that delicious texture.
Variations
If you feel like experimenting, you can substitute chicken with tofu for a tasty vegetarian option. Also, try including other vegetables like broccoli or snap peas to switch it up. For an extra spicy kick, adding red pepper flakes or increasing the chili crisp is a great choice.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator, where they’ll keep for up to three days. Remember to reheat thoroughly before serving again!
Pairing Ideas
For a complete meal, consider pairing this Kung Pao Chicken with a crisp green salad, steamed dumplings, or spring rolls. The extra sides complement the richness of the chicken beautifully.
FAQs
1. Can I use frozen chicken?
It’s advisable to use fresh chicken for the best texture, but if using frozen, ensure it’s thawed and patted dry before marinating.
2. What’s a good substitute for Shaoxing wine?
Dry sherry or even chicken broth works well as an alternative.
3. How can I make this gluten-free?
Substituting tamari for soy sauce and ensuring your hoisin sauce is gluten-free will help.
4. Is Kung Pao Chicken traditionally spicy?
Yes, it usually has a spicy kick, but you can adjust the heat by varying the chili crisp you add.
5. What type of rice is best to serve with this dish?
Jasmine rice is an excellent choice due to its fragrant aroma and soft texture, but feel free to use any rice that you enjoy.
This Kung Pao Chicken recipe truly shines with its wonderful mix of flavors and textures, making it a meal that everyone in the family can enjoy. Full of protein and nutrients, it’s perfect for those busy weeknights when you want something scrumptious that won’t take all evening to prepare. Enjoy this dish with your choice of rice and relish the fantastic culinary experience!
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Kung Pao Chicken
Kung Pao Chicken is a quick and flavorful dish featuring tender chicken, crunchy vegetables, and a bold sauce, perfect for weeknight dinners.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry or Shaoxing wine
- 1 1/2 pounds chicken breasts or thighs, cut into 1–2 inch pieces
- 1 tablespoon vegetable oil (plus more for searing)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 small zucchini, sliced
- 1/2 cup onion, chopped
- 4 cloves garlic, minced
- 1 1/2 inches fresh ginger, grated
- 2 teaspoons cornstarch (for sauce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce (for sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp (to taste)
- 1/2 cup chicken broth
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- 1/2 cup roasted salted peanuts or cashews
- Green onions and sesame seeds for garnish
- Hot rice for serving
Instructions
- Marinate chicken in soy sauce, cornstarch, and sherry for 15 minutes.
- Prepare vegetables: chop bell peppers, zucchini, and onion.
- Mince garlic and grate ginger.
- Make sauce by whisking together cornstarch, vinegar, honey, soy sauce, hoisin, chili crisp, chicken broth, orange zest, and juice.
- Sear marinated chicken in a hot skillet until browned.
- Cook prepared vegetables until crisp-tender, then add garlic and ginger.
- Combine chicken and sauce in the skillet, adding peanuts or cashews for crunch.
- Garnish with green onions and sesame seeds, serve over hot rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Marinate chicken longer than 15 minutes for enhanced flavor.
Adjust chili crisp based on your spice preference.
Ensure skillet is hot before searing for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
- Cholesterol: 90
