Kung Pao Chicken
A quick wok-style chicken dinner with tender bites, peanuts, bell pepper, scallions, and a glossy sweet-savory sauce.
Prep
20 minutes
Cook
15 minutes
Level
Easy
Serves
4
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Instructions
- 1
Cut chicken into bite-size pieces and toss with soy sauce and cornstarch.
- 2
Whisk rice vinegar, hoisin, soy sauce, and a splash of water into a sauce.
- 3
Sear chicken in a hot skillet until browned and nearly cooked.
- 4
Add bell pepper, garlic, dried chiles, and scallion whites; stir-fry for 2 minutes.
- 5
Pour in the sauce and cook until glossy, then fold in peanuts and scallion greens.
Tips
Have every ingredient ready before heating the pan because stir-frying moves quickly.
Use chicken thighs for forgiving texture, especially if you are new to high-heat cooking.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers for up to 3 days in a sealed container.
- Reheat in a skillet with a spoonful of water to loosen the sauce.
Substitutions
- Use cashews instead of peanuts if you prefer a softer crunch.
- Swap bell pepper for zucchini or snap peas.
What to Serve With
- Serve with steamed jasmine rice.
- Add a side of cucumber salad or simple sauteed greens.
Common Mistakes
- Do not add the sauce too early or it can burn before the chicken finishes.
- Do not crowd the pan; cook in batches if your skillet is small.
Recipe FAQ
Can I make kung pao chicken without dried chiles?
Yes. Use a pinch of red pepper flakes or leave them out for a mild version.
Can I use chicken breast?
Yes. Slice it evenly and avoid overcooking so it stays tender.
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