Kung Pao Chicken
Stir-fried chicken with roasted peanuts, dried chilies, and a savory-sweet sauce. Quick-cooked over high heat until chicken is cooked through and sauce coats all ingredients.
Ingredients
Method
Cut chicken into ½-inch cubes. Mince garlic and ginger. Slice green onion, separating white and green parts. Dice bell pepper into bite-sized pieces.
In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, hoisin sauce, and water; set aside.
Heat peanut oil in a wok or large skillet over high heat until shimmering, about 1 minute.
Add chicken cubes and cook, stirring frequently, until golden and cooked through, 5–6 minutes. Transfer to a plate.
Add red pepper flakes, garlic, and ginger to the hot pan; stir constantly for 30 seconds until fragrant.
Add bell pepper and white parts of green onion; stir-fry for 2 minutes until pepper is tender-crisp.
Return chicken to the pan. Pour in sauce and add peanuts; toss everything together and cook for 1–2 minutes until sauce thickens and coats all ingredients.
Transfer to a serving plate. Garnish with green parts of green onion and sesame seeds. Serve immediately over rice or noodles if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →