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Quick & Easy Kung Pao Chicken

Quick & Easy Kung Pao Chicken
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Quick & Easy Kung Pao Chicken is a delightful blend of sweet and savory flavors that can be prepared in just 30 minutes. This dish brings the vibrant culinary traditions of Chinese cuisine right to your kitchen, with tender chicken thighs coated in a rich sauce and complemented by crunchy peanuts and colorful vegetables. It’s the perfect solution for busy weeknights when you crave a satisfying meal without the hassle of takeout. The combination of juicy chicken, crisp bell peppers, and aromatic green onions creates an irresistible flavor profile that everyone will love. So roll up your sleeves and get ready for a culinary adventure that promises to impress!

Ingredients

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  • 1 lb skinless boneless chicken thighs
  • 1/2 cup red bell pepper (large diced)
  • 5 green onions (chopped)
  • 1/4 cup roasted unsalted peanuts
  • 10 whole dried Sichuan red chilies
  • 2 tablespoons vegetable oil
  • 3 tablespoons cold water (for marinating)
  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
  • 1 tablespoon rice vinegar
  • 2 tablespoons white granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon ginger (thinly sliced)
  • 3 garlic cloves (minced)
  • 1/2 teaspoon ground sichuan peppercorn (optional)

Instructions

  1. Marinate the chicken: Dice chicken thighs into uniform cubes and combine with cornstarch, baking soda, soy sauce, and cold water in a large mixing bowl. Let marinate for 15–20 minutes.
  2. Prepare the sauce: In a small bowl, whisk together the oyster sauce, rice vinegar, sugar, soy sauce, and cold water until smooth.
  3. Cook the chicken: Heat vegetable oil in a large pan over medium-high heat. Add marinated chicken, cooking until golden brown on all sides (about 5-6 minutes). Remove from pan and set aside.
  4. Stir-fry vegetables: In the same pan, toss in dried red chilies, chopped green onions, and peanuts; cook for about 15 seconds. Add diced bell peppers and stir-fry for another 30 seconds.
  5. Combine everything: Return the cooked chicken to the pan along with the prepared sauce. Stir-fry for an additional 30 seconds until everything is well coated.
  6. Serve hot over rice or noodles, garnished with extra green onions if desired.

Nutrition

Find it online: https://kitchenmealplan.com/quick-easy-kung-pao-chicken/