Description
A flavorful and spicy Kung Pao Chicken recipe featuring tender bite-sized pieces of chicken breast marinated and stir-fried with crunchy vegetables, water chestnuts, and a savory, tangy sauce. Garnished with green onions and chopped peanuts, this classic Chinese dish is perfect for a quick and delicious weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into bite size pieces
- 2 Tablespoons white wine or chicken broth
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Sauce
- 3 Tablespoons white wine or chicken broth
- 3 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1 Tablespoon chili garlic paste
- 3 teaspoons rice wine vinegar
- 6 teaspoons brown sugar
Stir-Fry
- 2 teaspoons vegetable oil
- 2 cups mixed vegetables, chopped (such as bell peppers, zucchini, or broccoli)
- 1 small can water chestnuts, drained
- 1 Tablespoon garlic, chopped
- 2 green onions, finely chopped
- Chopped peanuts, for garnish
Instructions
- Marinate the Chicken: In a large zip-top bag, combine 2 tablespoons white wine or chicken broth, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch dissolved in 1 tablespoon water. Add the chicken pieces and toss to coat evenly. Seal the bag and refrigerate for 30 to 60 minutes to allow the chicken to absorb the flavors.
- Prepare the Sauce: In a bowl, mix together 3 tablespoons white wine or chicken broth, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch dissolved in 1 tablespoon water, chili garlic paste, rice wine vinegar, and brown sugar. Stir well and set aside.
- Cook the Chicken: Heat a large skillet over high heat. Add the marinated chicken to the skillet and cook for 4 to 5 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and cover with foil to keep warm.
- Cook the Vegetables: Reduce the heat to medium-high and add 2 teaspoons vegetable oil to the skillet. Add the chopped vegetables and stir-fry for 4 to 5 minutes until they are crisp-tender. Stir in the chopped garlic and drained water chestnuts, cooking for an additional 2 minutes to soften the garlic and warm the chestnuts.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir to combine everything, bring the sauce to a boil, and cook for 2 to 3 minutes until the sauce thickens and coats the ingredients well.
- Serve: Serve the Kung Pao Chicken immediately over steamed rice. Garnish with finely chopped green onions and chopped peanuts for added texture and flavor.
Notes
- For a spicier variant, add more chili garlic paste or include dried red chili peppers while cooking.
- You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- Vegetables such as bell peppers, zucchini, and broccoli work well; feel free to adjust based on preference.
- Ensure the chicken is evenly coated with cornstarch to give the dish a slightly crisp texture when cooked.
- Serve immediately to enjoy the optimal freshness and texture of the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Kung Pao Chicken, Chinese Chicken Recipe, Spicy Chicken Stir-Fry, Quick Asian Dinner, Easy Kung Pao Chicken
