#easy #kung #pao #chicken

2020-05-16 02:14:26


  • 1 1/2 pounds boneless skinless chicken breast (681g) cut into 1-inch pieces
  • 2 1/2 teaspoons cornstarch (6g) divided
  • 5 tablespoons soy sauce (75ml) divided
  • 5 teaspoons sesame oil (10ml) divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons water (45ml)
  • 3 tablespoons rice vinegar (45ml)
  • 3 tablespoons honey (45ml)
  • 2 tablespoons vegetable oil (30ml)
  • 1 cup diced white onion (115g) 3/4-inch dice
  • 2 cups diced bell pepper (262g) red and green 3/4-inch dice
  • 1 tablespoon minced garlic (10g)
  • 1 tablespoon minced ginger (9g)
  • 8 pieces dried red chilies cut in half and seeds removed
  • 2 tablespoons roasted peanuts (22g)
  • 1 tablespoon thinly sliced green onions (1g)


  1. Add diced chicken 1/2 teaspoon cornstarch 2 tablespoons soy sauce 2 teaspoons sesame oil and black pepper to a medium-sized bowl mix to combine. Allow chicken to marinate while preparing the other ingredients.
  2. To make the sauce whisk together 3 tablespoons water 3 tablespoons soy sauce 3 tablespoons rice vinegar 3 tablespoons honey and 1 tablespoon sesame oil in a medium-sized bowl.
  3. Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
  4. Heat a wok or large saute pan over medium-high heat. Add vegetable oil once the oil is hot add the marinated chicken in a single layer in the pan.
  5. Allow chicken to cook without moving for 2 minutes. Stir the chicken and cook for 2 minutes. Transfer chicken to a clean bowl.
  6. Turn heat down to medium and add the onions stir-fry for 1 minute.
  7. Add the bell peppers and stir-fry for 1 minute.
  8. Add the garlic ginger and chili peppers and cook for 1 minute.
  9. Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble 1 to 2 minutes.
  10. Mix the cornstarch slurry and then gradually add to the pan stirring to combine. Stir and cook until the sauce is thickened 1 minute.
  11. Garnish kung pao chicken peanuts and green onions.

This article and recipe adapted from this site

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