Kung Pao Chicken
Recipe Source: Jill Silverman Hough
Kung Pao Chicken is a bold and flavorful Chinese dish that perfectly balances savory, sweet, and spicy elements. Tender pieces of chicken are stir-fried with crunchy peanuts, vibrant bell peppers, and aromatic garlic and ginger, all coated in a rich sauce made with soy sauce, hoisin sauce, and a hint of vinegar. The dish gets its signature heat from dried red chilies, offering a satisfying kick without overpowering the other flavors. This quick and easy recipe is perfect for weeknight dinners, delivering a satisfying combination of textures and flavors that are both vibrant and savory. Served over steamed rice, Kung Pao Chicken is a delicious, crowd-pleasing meal that brings a taste of Chinese cuisine right to your home.
Difficulty: MEDIUM
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup long-grain brown rice
- 3 tbsp low-sodium soy sauce, divided
- 1 tsp aji mirin (Japanese rice wine)
- 12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
- 1/2 cup low-sodium chicken broth
- 1/4 cup Chinese black vinegar or balsamic vinegar
- 4 1/4 tsp arrowroot
- 1 tsp organic evaporated cane juice (or honey)
- 1 tsp toasted sesame oil
- 1 tbsp peanut, safflower or sunflower oil
- 6 to 10 small dried red chiles (preferably Szechuan chiles), halved crosswise and seeded
- 2 tsp whole Szechuan peppercorns
- 1 large red bell pepper, cut into
- 3/4-inch dice
- 6 scallions, white and light green parts only, cut into 3/4-inch pieces
- 6 cloves garlic, thinly sliced
- 1 1-inch piece fresh ginger, peeled and thinly sliced
- 2 tbsp roasted unsalted peanuts
Directions:
- Prepare rice according to package directions.
- Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and ahi miring or Japanese rice wine. Stir in chicken and set aside at room temperature.
- In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.
- When rice is about 10 minutes from being done, heat peanut oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, until fragrant, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
- Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve chicken mixture over rice, dividing evenly.