Get the Recipe: 15-Minute Spicy Kung Pao Chicken
A quick, easy and delicious chicken kung pao, starting with boneless, skinless chicken breasts. Change it up by using chicken thighs, pork or shrimp.
Ingredients
Marinade:
- 1 Tablespoon soy sauce, low-sodium recommended
- 2 teaspoon rice wine vinegar
- 1 1/2 teaspoons cornstarch
- 1 lb. boneless, skinless chicken breast, cut into 1-inch cubes (about 2 medium)
Sauce:
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon soy sauce, low-sodium recommended
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons white granulated sugar
- 1 Tablespoon cornstarch
For Stir fry:
- 2 Tablespoons peanut or vegetable oil
- 6-8 fresh small, thin red chili peppers, whole (Thai), optional
- 1/4 - 1/2 teaspoon dried crushed chili flakes
- 3 green onions, white and green parts separated, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or 1 teaspoon ginger paste
- 1/4 cup unsalted dry-roasted peanuts, chopped
- Black or yellow sesame seeds, for garnish
Instructions
- In a medium bowl, stir together the marinade ingredients. Add chicken cubes and toss to coat. Let sit on the counter while you prepare the sauce.
- In a small bowl, combine all the sauce ingredients and stir well until smooth. Set aside.
- Heat oil in a skillet over medium-high heat. Add fresh red peppers and cook, stirring, until they start to brown in spots. Add red pepper flakes, white part of green onion, garlic and ginger. Cook, stirring, until onion softens, about 45-60 seconds. Add chicken and cook, stirring regularly, until chicken is just cooked through and no longer pink. Stir sauce and then add to the hot skillet. Cook, stirring, until sauce thickens. Add peanuts and 1/2 of the green part of the green onion. Stir to combine.
- Note: The fresh Thai red peppers (if using) aren't intended to be eaten, as they are extremely hot, even after cooking. Their role is to infuse the heat in to the dish only. I often remove them part way through cooking when I feel they have done their job. You can eat around them or simply discard before serving.
- Serve over noodles or rice, if you like, with vegetables on the side. Garnish with remaining green onion and sesame seeds.
Notes
- I cooked this one up in my cast-iron skillet, as the cast iron is perfect for quick cooking over high heat. If you don't have a cast-iron skillet, any skillet, or a hot wok will work just fine, as well.
- This delicious kung pao sauce is also nice with pork or shrimp.
Serving: 1serving, Calories: 325kcal, Carbohydrates: 13g, Protein: 27g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 72mg, Sodium: 701mg, Potassium: 523mg, Fiber: 1g, Sugar: 7g, Vitamin A: 125IU, Vitamin C: 3.5mg, Calcium: 20mg, Iron: 1mg
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