Description
This Easy Kung Pao Chicken recipe offers a flavorful and quick stir-fry dish with tender chicken pieces marinated and cooked in a savory, spicy sauce mixed with crisp vegetables and crunchy peanuts. Perfect for a weeknight dinner, it combines classic Chinese flavors with simple ingredients and uses a stovetop skillet for fast preparation.
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 dissolved in 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, carrots, broccoli)
- 1 small can water chestnuts, drained
- 1 Tablespoon garlic, chopped
- 2 green onions, finely chopped (for garnish)
- Chopped peanuts (for garnish)
Instructions
- Prepare the Marinade: 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 marinate.
- Make the Sauce: While the chicken marinates, 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, 1 tablespoon chili garlic paste, 3 teaspoons rice wine vinegar, and 6 teaspoons brown sugar in a bowl. Set aside.
- Cook the Chicken: Heat a large skillet over high heat. Add the marinated chicken pieces and cook for 4 to 5 minutes, stirring occasionally 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 cook for 4 to 5 minutes until they become crisp-tender. Stir in the chopped garlic and drained water chestnuts, and cook for an additional 2 minutes to mellow the garlic.
- Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and stir to combine. Bring the sauce to a boil and let it cook for 2 to 3 minutes, stirring frequently until the sauce thickens and coats the chicken and vegetables well.
- Serve: Remove from heat and serve immediately over steamed rice. Garnish with finely chopped green onions and chopped peanuts for added crunch and flavor.
Notes
- For a spicier dish, increase the amount of chili garlic paste or add red pepper flakes.
- Vegetables such as bell peppers, broccoli, and carrots work well in this recipe; feel free to customize with your favorite veggies.
- The dish pairs perfectly with steamed white or brown rice.
- To keep peanuts fresh and crunchy, add them just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Kung Pao Chicken, Chinese stir-fry, spicy chicken recipe, easy dinner recipe, Chinese cuisine, chicken stir-fry
