Description
This Better Than Takeout Kung Pao Chicken recipe offers a deliciously tangy, sweet, and spicy stir-fried dish featuring tender chicken breasts, crunchy peanuts, and vibrant bell peppers, all coated in a savory homemade sauce. Perfect for a flavorful and satisfying meal that rivals your favorite Chinese takeout.
Ingredients
Chicken and Marinade
- 1.5 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 3 tablespoons soy sauce (divided)
- 2-3 teaspoons cornstarch (depending on desired sauce thickness)
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- ⅓ cup water
Vegetables and Aromatics
- 1 red bell pepper (deseeded and cut into cubes)
- 1 green bell pepper (deseeded and cut into cubes)
- 3-4 cloves garlic (minced)
- 2 teaspoons ginger (minced or grated)
Additional Ingredients
- 1-2 tablespoons vegetable oil (for frying)
- ½ cup dry roasted peanut halves (lightly salted)
- 5 dried red chili peppers (deseeded, seeds optional for more spice)
- ¾ teaspoon red pepper flakes (adjust to taste)
- Sliced green onions (for garnish)
Instructions
- Prepare the chicken and sauce: Place the bite-sized chicken pieces into a large bowl. In a separate small bowl, whisk together soy sauce and cornstarch until fully dissolved. Add brown sugar, rice vinegar, and sesame oil to this mixture and whisk until well combined. Reserve 2 tablespoons of this sauce to marinate the chicken.
- Marinate the chicken: Pour the reserved 2 tablespoons of sauce over the chicken in the large bowl and toss well to coat all pieces evenly. Set aside and let the chicken marinate for 15 minutes.
- Prepare the remaining sauce: To the remaining sauce in the small bowl, add ⅓ cup water and stir until fully incorporated. Set this aside for later use in the stir-fry.
- Sauté the vegetables: Heat a large skillet over medium-high heat. Add a small amount of vegetable oil and sauté the red and green bell peppers for 3-5 minutes until they begin to soften but still retain some crunch. Add the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant. Remove the vegetables from the skillet and set them aside in a clean bowl.
- Cook the chicken: In the same skillet, add more vegetable oil if needed and increase the heat to medium-high. Add the marinated chicken pieces to the skillet and cook, stirring occasionally, until fully cooked through and no longer pink in the center, about 4-5 minutes.
- Add peanuts and dried chili peppers: To the cooked chicken in the skillet, add the dry roasted peanuts and dried red chili peppers. Stir frequently and cook for about 1 minute to toast the nuts and infuse the dish with the chili pepper flavor without burning.
- Combine and simmer: Return the sautéed bell peppers, garlic, and ginger to the skillet with the chicken mixture. Pour the prepared sauce over the ingredients and season with red pepper flakes. Stir everything together and reduce the heat to low. Let the sauce gently simmer for 3-4 minutes until it thickens and coats the chicken and vegetables beautifully.
- Garnish and serve: Remove from heat and garnish the Kung Pao Chicken with sliced green onions. Serve hot over steamed white rice and enjoy your restaurant-style homemade meal.
Notes
- You can adjust the spice level by adding more or fewer dried chili peppers and red pepper flakes.
- For a thicker sauce, use 3 teaspoons of cornstarch, or reduce for a thinner sauce.
- Lightly salted peanuts add a nice flavor balance to the dish; unsalted peanuts can be used if you prefer less salt.
- Ensure the skillet is hot before cooking chicken to get a good sear and prevent sticking.
- Leftovers store well in the refrigerator for up to 3 days and reheat quickly on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
