Description
A quick and flavorful homemade Kung Pao Chicken, packed with savory chicken, vibrant vegetables, and a delightful crunch from roasted peanuts.
Ingredients
- 1 lb Chicken Thighs (or chicken breast for a leaner option)
- 2 tbsp Cornstarch
- 2 tbsp Soy Sauce (Regular & Dark)
- 1 tbsp Oyster Sauce (or vegetarian stir-fry sauce)
- 1 tbsp Rice Vinegar (or apple cider vinegar)
- 2 cloves Garlic, minced
- 1 tbsp Ginger, freshly grated
- 1 tbsp Sugar
- 2 tbsp Vegetable Oil
- 1 medium Red Bell Pepper, diced
- 2 stalks Green Onions, sliced
- 3 pieces Dried Sichuan Red Chilies (omit for no heat)
- 0.5 cup Roasted Peanuts (or cashews)
Instructions
- Begin by marinating the chicken in a bowl with cornstarch, soy sauce, oyster sauce, rice vinegar, minced garlic, and sugar. Allow it to sit for about 15 minutes to enhance the flavors.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry until golden and cooked through, about 7 minutes.
- Add the diced red bell pepper, green onions, and Sichuan chilies to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables soften.
- Finally, sprinkle in the roasted peanuts and stir everything together. Cook for another minute to meld the flavors.
- Serve warm over rice or noodles for a complete meal.
Notes
For greater depth of flavor, try marinating the chicken longer. Adjust the level of spice based on your personal preference.
