Kung Pao Chicken
Perfect for those busy weeknights when you don't have much time but still crave flavor, this kung pao chicken makes a delicious dinner for all the family.
Servings: 4
Equipment
- Skillet Large or Wok
Ingredients
For the Chicken:
- 1 ½ Pounds boneless skinless chicken breast cut into bite-sized pieces
- 1 Tablespoon soy sauce
- 1 Tablespoon mirin
- 1 Teaspoon cornstarch
For the Kung Pao Sauce:
- 3 Tablespoons soy sauce
- 2 Tablespoons water
- 1 Tablespoon mirin
- 1 Tablespoon rice vinegar
- 1 Tablespoon brown sugar
- 1 Teaspoon sesame oil
- ½ Teaspoon black pepper
- 2 Teaspoons cornstarch
For the Stir Fry:
- 2 Tablespoons olive oil divided
- 1 red bell pepper deseeded and chopped
- 6 to 8 dried red chilies
- 4 Cloves garlic thinly sliced
- 1 Tablespoon fresh ginger finely grated
- ½ Cup salted peanuts dry roasted
For Garnish:
- 4 green onions sliced
Instructions
- Add the chicken, soy sauce, mirin, and cornstarch to a large bowl. Toss to combine and set aside. Allow to marinate for 15 minutes if you have time.
- Whisk together the soy sauce, water, mirin, rice vinegar, brown sugar, sesame oil, black pepper, and cornstarch in a medium mixing bowl. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over a medium-high heat.
- Add the chicken and cook for 2 to 4 minutes, until almost cooked through but not quite yet.
- Add the remaining tablespoon of olive oil, and then the bell peppers, red chilies, garlic, and ginger to the pan. Stir fry for 3 or 4 minutes.
- Add the sauce and peanuts to the pan. Cook until the sauce thickens and turns glossy, 2 or 3 minutes.
- Garnish with green onions and serve over rice.
Notes
Uniform chicken cubes: Be sure to cut the chicken into uniform bite-sized pieces to ensure even cooking.
Marinating time: If possible, allow the chicken, soy sauce, mirin, and cornstarch to marinate for 10 to 15 minutes in the chicken marinade ingredients before cooking. Marinated chicken has more flavor.
Thorough whisking: Whisk the sauce ingredients thoroughly to dissolve the cornstarch completely.
The taste test: Taste the sauce before adding it to the stir fry. If it’s too salty, add a splash more mirin.
Marinating time: If possible, allow the chicken, soy sauce, mirin, and cornstarch to marinate for 10 to 15 minutes in the chicken marinade ingredients before cooking. Marinated chicken has more flavor.
Thorough whisking: Whisk the sauce ingredients thoroughly to dissolve the cornstarch completely.
The taste test: Taste the sauce before adding it to the stir fry. If it’s too salty, add a splash more mirin.
Nutrition
Calories: 430kcal | Carbohydrates: 16g | Protein: 44g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1352mg | Potassium: 932mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1104IU | Vitamin C: 43mg | Calcium: 51mg | Iron: 2mg
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