Kung Pao Chicken Stir Fry

$- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 red bell pepper, diced - 1 green bell pepper, diced - ½ cup unsalted roasted peanuts - 3 green onions, chopped (whites and greens separated) - 3 cloves garlic, minced - 1-inch piece ginger, minced - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 1 teaspoon sesame oil - 2 tablespoons cornstarch - 1 tablespoon vegetable oil - ½ teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste The chicken is the star of this dish. I prefer using thighs for their juiciness. You can also use breasts if you want a leaner option. The bell peppers give color and a sweet crunch. Peanuts add a nice texture and flavor. The sauces blend to create a rich taste. Soy sauce gives a salty kick. Rice vinegar adds tang, while hoisin brings sweetness. Sesame oil gives depth. The cornstarch thickens the sauce, making it cling to the chicken and veggies. - Fresh herbs and spices - Cornstarch and oils - Garnishes The herbs and spices elevate the dish. Garlic and ginger give warmth and aroma. Red pepper flakes add heat but feel free to adjust to your liking. Cornstarch is key for the sauce. It helps it stick to the ingredients. Vegetable oil is best for high-heat cooking. For garnishes, I love adding chopped green onions. They add color and freshness. You can also sprinkle more peanuts on top for crunch. To start, you need to marinate the chicken. In a medium bowl, mix the chicken thighs with: - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon cornstarch Make sure to coat all the chicken pieces well. This marinade adds a lot of flavor. Let it sit for at least 15 minutes. If you have time, longer is better. Next, let's prepare the sauce. In another bowl, whisk together: - 1 tablespoon cornstarch - 1 teaspoon sesame oil - A splash of water Mix until smooth. Add red pepper flakes, salt, and pepper to taste. If you like it spicy, add more red pepper flakes. If not, start with a little and taste it later. Now, it's time to cook. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry it for about 5-7 minutes. Cook until it turns brown and is cooked through. Once done, remove the chicken and set it aside. In the same skillet, add: - 3 cloves garlic, minced - 1-inch piece ginger, minced - Whites of 3 chopped green onions Sauté these for about 1 minute until they smell great. Then, add: - 1 diced red bell pepper - 1 diced green bell pepper Stir-fry these for another 2-3 minutes until they soften up. Now, return the cooked chicken to the skillet. Pour in the sauce you made earlier. Toss everything together to mix well. Continue cooking for another 2-3 minutes until the sauce thickens. Finally, stir in: - ½ cup unsalted roasted peanuts - Greens of the chopped green onions Mix everything for an extra minute. Now, your Kung Pao Chicken is ready to serve! To boost the taste of Kung Pao Chicken, use fresh ingredients. Fresh garlic and ginger add a punch. For seasoning, I recommend adding a touch more soy sauce or hoisin sauce. This can enhance the umami flavor. Adjust the red pepper flakes based on your spice level. A little heat can make the dish exciting. Cooking temperatures matter too. Start with high heat when stir-frying. This helps to caramelize the chicken quickly. It keeps the meat juicy while adding a nice color. When you add the vegetables, lower the heat slightly. This allows them to cook without burning. For the best results, a good skillet or wok is key. I prefer a non-stick wok for easy cooking and cleaning. It allows for even heat distribution. A sturdy spatula helps move the ingredients around without breaking them. Essential utensils include a sharp knife for cutting and a cutting board. A whisk is great for mixing sauces. Don’t forget measuring spoons for accurate spice levels. For serving, lay the Kung Pao Chicken over steamed rice or quinoa. This adds texture and absorbs the flavors. Use a large serving platter or individual bowls. Garnishing makes a dish stand out. Add extra chopped green onions on top. A few whole peanuts provide a nice crunch. A sprinkle of sesame seeds can add a lovely touch too. {{image_2}} You can swap chicken for tofu for a plant-based meal. Use firm tofu, and press it to remove extra water. Cut it into cubes and marinate like the chicken. Cook until golden for the best texture. Shrimp or beef also work well. For shrimp, use large, peeled shrimp. Cook them quickly, just like the chicken. If you choose beef, flank steak or sirloin are great choices. Slice thinly against the grain for tenderness. Feel free to add more veggies to your stir fry. Broccoli, snap peas, or carrots can give it a nice crunch. Just remember to cut them into bite-sized pieces. You can also play with bell pepper colors. Use yellow or orange peppers for a sweeter taste. Mixing colors makes your dish more vibrant and fun. If you want less heat, reduce the red pepper flakes. Start with a pinch and taste as you go. You can always add more later. For spice lovers, increase the red pepper flakes or add fresh chili peppers. Slices of jalapeño can add a nice kick. Just be careful to balance the heat with sweet and salty flavors. To keep your Kung Pao Chicken fresh, use airtight containers. Glass or plastic containers work best. Store in the fridge for up to 3 days. Make sure to let it cool before sealing. This helps prevent sogginess. Reheat your Kung Pao Chicken in a skillet over medium heat. Stir it often to warm evenly. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the chicken tender and the veggies crisp. To freeze, let it cool completely. Place it in a freezer-safe container. You can also use freezer bags. Remove as much air as you can. It will stay good for about 2 months. When ready to eat, thaw in the fridge overnight. Then heat it on the stove or microwave until hot. You have many great options! Here are some ideas: - Rice options: Serve Kung Pao Chicken over white rice, brown rice, or jasmine rice. You can also try quinoa for a healthy twist. - Side dishes: Pair it with steamed vegetables, egg rolls, or a simple cucumber salad. These sides balance the flavors and add more crunch. Yes, you can make Kung Pao Chicken in advance. Here are some tips: - Meal prep suitability: It works well for meal prep. Cook a big batch and store it for later. - Best practices for preparing in advance: Marinate the chicken ahead of time. Cook the dish and let it cool completely before storing. Keep it in an airtight container in the fridge for up to three days. Kung Pao Chicken can be spicy, but you can adjust it. Here’s how: - Adjusting the heat level: The red pepper flakes give it heat. Use less for a milder dish or add more for extra spice. - Flavor profiles: Besides the heat, you get sweet, salty, and nutty flavors. The balance makes it a delightful dish! In this article, we explored Kung Pao Chicken's main ingredients and preparation steps. We discussed marinating the chicken, making sauces, and cooking techniques. We also shared tips to enhance flavor and presentation. You learned about variations and storage options for leftovers. Kung Pao Chicken is a versatile dish. Adjust ingredients to fit your taste. With practice, you can create a meal that impresses everyone. Enjoy your cooking journey!$

A spicy and savory stir-fry dish featuring chicken, bell peppers, peanuts, and a flavorful sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Chinese

Servings 4 servings

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 each red bell pepper, diced
1 each green bell pepper, diced
½ cup unsalted roasted peanuts
3 each green onions, chopped (whites and greens separated)
3 cloves garlic, minced
1 inch piece ginger, minced
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 tablespoons cornstarch
1 tablespoon vegetable oil
½ teaspoon red pepper flakes (adjust to taste)
to taste Salt and pepper

Instructions

In a medium bowl, combine the chicken pieces with the soy sauce, rice vinegar, hoisin sauce, and 1 tablespoon of cornstarch. Mix well and let it marinate for at least 15 minutes.
In another bowl, whisk together the remaining tablespoon of cornstarch, sesame oil, and a splash of water until smooth. Add red pepper flakes, salt, and pepper to taste. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant. Add the diced red and green bell peppers and stir-fry for another 2-3 minutes until they start to soften.
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and toss everything to combine well. Continue cooking for another 2-3 minutes until the sauce thickens.
Stir in the roasted peanuts and the green parts of the green onions. Mix well for an additional minute before removing from heat.
Transfer the Kung Pao Chicken to a serving platter or individual bowls and serve hot.

Notes

Serve over steamed rice or quinoa, and garnish with extra green onions and peanuts.

Keyword chicken, kung pao, stir-fry