Kung Pao Chicken
Spicy, savory chicken with peanuts and peppers in a glossy, slightly tangy sauce.
Dietary notes
- Gluten-free: Use tamari (gluten-free soy sauce), and check that broths and sauces are labeled gluten-free.
- Halal: Use halal-certified meat and products.
- Kosher: Use kosher-certified ingredients and meat.
* Fits with a simple swap or certified ingredients. See the notes above.
Ingredients
- 1 1/2 lb boneless chicken, cut into bite-size pieces
- 1/2 cup roasted unsalted peanuts
- 1 bell pepper, diced
- 3 green onions, cut into short pieces
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 2 tsp cornstarch, 3 tbsp water
- 1/2–1 tsp red pepper flakes
- 2 tbsp cooking oil
- Cooked rice for serving
Instructions
- Mix the sauce. Whisk the sauce ingredients together.
- Cook the chicken. Heat the oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through (165°F), about 6 minutes.
- Add the aromatics. Add the pepper flakes, garlic, ginger and bell pepper and stir-fry 2 minutes.
- Sauce it. Stir the sauce, pour it in and cook 1 minute until thick and glossy. Toss in the peanuts and green onions.
- Serve. Serve over rice.
Missing something? Get it delivered:
Not sure what to cook? Tell What can I make? what's in your fridge and pantry, and it shows every recipe you can make right now.