Kung Pao Chicken - Karyl's Kulinary Krusade
Print Recipe
5 from 9 votes

Kung Pao Chicken

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish
Cuisine: Asian
Keyword: Asian Inspired Chicken, Kung Pao Chicken
Servings: 2 people

Ingredients

MARINADE

  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon balsamic vinegar (I use Lucero)
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon avocado oil or sesame oil
  • 2 teaspoons cornstarch

SAUCE

  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon hoisin sauce
  • 2 teaspoons balsamic vinegar (I use Lucero)
  • 1 teaspoon avocado oil or sesame oil
  • 2 teaspoons cornstarch

CHICKEN

  • 2 boneless/skinless chicken thighs, diced into bite-sized pieces
  • 1 Tablespoon avocado oil or canola oil
  • 1/2 teaspoon red pepper flakes (more or less, to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1/2 cup red onion, sliced
  • handful of snow peas, sliced diagonally in thirds

GARNISH

  • 2 Tablespoons peanuts (I use roasted & salted)
  • 4 green onions, chopped

Instructions

  • Combine soy sauce, balsamic vinegar, canola oil, and cornstarch in a bowl until the cornstarch is dissolved. Add the chicken and toss to coat. Marinate chicken for 15 minutes
  • Combine sauce ingredients in a separate bowl, and stir until cornstarch is dissolved. Set aside. 
  • In large wok or skillet, toast peanuts over medium heat for 3 minutes. Toss occasionally, until golden brown. Remove and set aside
  • In same wok or skillet over medium-high heat, add oil and crushed red pepper flakes. When flakes begin to sizzle, add bell peppers and onion. Cook for 3-4 minutes, until slightly softened. Add in garlic and ginger, and cook for 1 minute. Add chicken, combine, and cook for 5-7 minutes, until chicken is no longer pink.
  • Reduce heat to medium, and add snow peas. Add sauce slowly, about 1/2 Tablespoon at a time, tossing well each time. 
  • Garnish with spring onions and peanuts, and serve over rice