Description
Welcome to a delightful culinary journey where we explore the flavors of the iconic Kung Pao Chicken! This authentic Chinese stir-fry is an easy-to-make dish filled with juicy chicken, crunchy peanuts, and vibrant vegetables. Whether you’re a fan of traditional Chinese dishes or looking for an exciting dinner idea, this Kung Pao Chicken recipe is sure to become a family favorite. Let’s dive into this irresistible dish with a step-by-step guide, helpful tips, and nutritional information.
Ingredients
For the Marinade:
- 1½ lb chicken tenderloins, cut into 1-inch pieces
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry (substitute with rice wine vinegar for non-alcoholic)
- 2 teaspoons cornstarch
For the Sauce:
- 1 tablespoon hoisin sauce (opt for brands like Kikkoman or Lee Kum Kee)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1½ tablespoons sugar
- 1 tablespoon balsamic vinegar (substitute with rice vinegar for a milder taste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- ¼ teaspoon ground ginger
- ⅓ cup water
For the Stir-Fry:
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions (white and green parts), thinly sliced
- ⅓ cup whole roasted unsalted peanuts (or cashews)
Instructions
Step 1: Marinate the Chicken
In a medium bowl, whisk together soy sauce, dry sherry, and cornstarch until smooth. Add the chicken pieces and toss until evenly coated. Let the chicken marinate at room temperature for 15 minutes, stirring occasionally.
Step 2: Prepare the Sauce
In another bowl, combine the hoisin sauce, soy sauce, sugar, balsamic vinegar, sesame oil, cornstarch, crushed red pepper flakes, ginger, and water. Whisk until the cornstarch is fully dissolved and the sauce is smooth.
Step 3: Cook the Vegetables
Heat a large nonstick skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Toss in the diced bell pepper, sliced celery, and salt. Stir-fry for about 5 minutes until the vegetables start to soften and brown slightly. Transfer the vegetables to a large bowl and set aside.
Step 4: Cook the Chicken
In the same skillet, heat another ½ tablespoon of oil. Add half of the marinated chicken pieces in a single layer. Cook for 1½ minutes on one side until browned, then flip and cook for another 1½ minutes until fully cooked through. Repeat with the remaining chicken.
Step 5: Stir-Fry with Garlic and Scallions
Once the chicken is cooked, pour the remaining oil into the skillet. Add the chopped garlic and scallions. Stir-fry for about 30 seconds until fragrant but not burnt.
Step 6: Combine and Simmer
Return the cooked chicken and vegetables to the skillet. Pour in the prepared sauce and lower the heat. Simmer for 30 seconds until the sauce thickens, coating the chicken and vegetables. Add the roasted peanuts or cashews and stir well. If the sauce becomes too thick, thin it with a tablespoon or two of water.
Step 7: Serve and Enjoy
Serve the Kung Pao Chicken immediately over steamed rice or noodles. Enjoy the bold flavors of this authentic Chinese stir-fry!
Notes
- Adjust the Heat: If you prefer a milder dish, reduce the amount of crushed red pepper flakes or leave them out entirely. For extra heat, add a splash of Szechuan pepper oil.
- Fresh Ingredients: Use fresh vegetables for the best flavor and texture. Bell peppers, celery, and scallions work beautifully, but you can also add snap peas or carrots for more crunch.
- Marinating Time: Marinate the chicken for at least 15 minutes for maximum tenderness and flavor.