Description
An easy and quick version of Kung Pao chicken that brings restaurant flavors to your kitchen in just 30 minutes.
Ingredients
- 1 lb Chicken Thighs (or chicken breast for a leaner option)
- 2 tbsp Cornstarch
- 2 tbsp Soy Sauce (use tamari for gluten-free)
- 1 tbsp Oyster Sauce (substitute with vegan stir-fry sauce if desired)
- 1 tbsp Rice Vinegar (apple cider vinegar works as well)
- 2 cloves Garlic (fresh minced for best flavor)
- 1 tbsp Ginger (freshly grated for added depth)
- 1 tbsp Sugar (to balance the flavors)
- 2 tbsp Vegetable Oil (neutral oil preferred)
- 1 medium Red Bell Pepper (any bell pepper works)
- 2 stalks Green Onions (chives can replace if necessary)
- 3 pieces Dried Sichuan Red Chilies (omit if you prefer no heat)
- 0.5 cup Roasted Peanuts (you can use cashews for a different texture)
Instructions
- Begin by marinating the chicken. In a bowl, mix the chicken pieces with cornstarch, 1 tablespoon of soy sauce, and the oyster sauce. Let it sit for about 10–15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, approximately 5–7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Toss in the garlic, ginger, and dried Sichuan red chilies. Stir-fry for about 30 seconds until fragrant.
- Add the chopped red bell pepper and cook for 2 minutes, allowing it to soften slightly.
- Return the cooked chicken to the skillet. Add the remaining soy sauce, sugar, rice vinegar, and roasted peanuts. Stir everything together and cook for another 2–3 minutes to ensure the flavors meld.
Notes
Serve hot, garnished with chopped green onions. Pairs well with steamed rice or noodles.
