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Kung Pao Chicken

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4.1 from 92 reviews

A vibrant dish featuring a delightful medley of flavors and textures, Kung Pao Chicken combines tender chicken with crisp vegetables and roasted peanuts in a savory sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, diced
  • 2 tablespoons vegetable oil
  • 1 bell pepper, diced (red or green)
  • 1 zucchini, diced
  • 1 cup unsalted roasted peanuts
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon red pepper flakes (adjust for spice preference)

Instructions

  1. Marinate the Chicken: In a bowl, combine diced chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for about 10 minutes.
  2. Prepare the Sauce: In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes. Set it aside.
  3. Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
  4. Cook the Chicken: Add the marinated chicken to the skillet. Stir-fry for 5-7 minutes until cooked through and golden brown.
  5. Sauté the Vegetables: Add garlic, ginger, bell pepper, and zucchini to the skillet. Stir-fry for about 3-4 minutes.
  6. Combine Ingredients: Return the cooked chicken to the skillet and pour the prepared sauce over everything. Stir well.
  7. Add Peanuts: Stir in roasted peanuts and green onions, cooking for an additional 2-3 minutes.
  8. Serve: Remove from heat and serve immediately over rice or noodles.

Notes

For a milder dish, reduce the red pepper flakes or omit entirely. Can substitute chicken with shrimp or firm tofu for variations.

Nutrition

Find it online: https://pennykitchenz.com/kung-pao-chicken-recipe-incredible-ultimate-meal/

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