Kung Pao Chicken

Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate.

This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.

Servings per Recipe: 5 servings

Calories per Serving: 432

Prep Time: 15 mins

Cook Time: 30 mins

Marinating Time: 12 hrs

Total Time: 12 hrs 45 mins

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Ingredients

Marinade

2 Tbsp soy sauce
1 Tbsp rice cooking wine
1 tsp cornstarch

Sauce

1 lb boneless skinless chicken, cut into bite sized pieces
2-4 small dried chilies
1 Tbsp fresh ginger, minced
2 garlic cloves, minced
1/2 C peanuts
1 Tbsp cornstarch
1 Tbsp sugar
1 green bell pepper, diced
1 red bell pepper, diced
2 Tbsp soy sauce
2 Tbsp sesame oil
1 tsp rice cooking wine
1 Tbsp vinegar
6 Tbsp oil, divided

Instructions

Marinate chicken overnight in a mixture of 2 Tbsp soy sauce, 1 Tbsp rice cooking wine, and 1 tsp cornstarch.
To make the sauce, combine the following in a small bowl: vinegar, 2 Tbsp soy sauce, sesame oil, 1 tsp rice cooking wine, sugar, 1 Tbsp cornstarch. Set aside.
Heat 4 Tbsp. oil in a wok over high heat. Cook chicken until cooked through and remove to a plate and set aside.
Rinse out wok and add 2 Tbsp oil. Heat oil and add chilies. [If you cannot find chilies, you can use ¼ to ½ tsp. crushed red pepper.] This makes chili oil and is what flavors the dish.
Stir fry chilies until they turn black, add ginger, garlic, and peppers. Stir fry until softened.
Add chicken to reheat. Add sauce and stir until thickened.
Garnish with peanuts and serve over rice.

Notes

Be sure to start the night before so your chicken has time to marinate for the fullest flavor.

You can use low-sodium soy sauce if you prefer.

Nutrition