Your rating
Not rated yet!
Modify
Kung Pao Chicken Stir-fry
Created by: Howcan Team
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup unsalted peanuts
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped
- 1 red bell pepper, diced
- 1/2 cup diced water chestnuts
- 1/2 cup diced bamboo shoots
- For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, sesame oil, and red pepper flakes. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the chicken pieces and stir-fry until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant.
- Add the red bell pepper, water chestnuts, and bamboo shoots to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
- Return the cooked chicken to the skillet. Pour in the sauce and toss everything together until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
- Stir in the peanuts and green parts of the green onions. Cook for an additional 1 minute.
- Remove from heat and serve the Kung Pao Chicken stir-fry hot over steamed rice. Enjoy!
Kung Pao Chicken Stir-fry is a classic Sichuan dish that originated in the Sichuan province of China. It is a spicy, savory, and slightly sweet dish that features tender chunks of chicken, peanuts, and dried chili peppers. The dish is named after Ding Baozhen, a Qing Dynasty official, who was also known as Kung Pao. Legend has it that he loved the dish, which was then named after him. The key to a great Kung Pao Chicken Stir-fry is the balance of flavors and the use of Sichuan peppercorns, which give the dish its signature numbing and tingling sensation. Today, the best versions of this dish can be found in authentic Sichuan restaurants, where skilled chefs use traditional cooking techniques to create a perfect balance of heat, sweetness, and umami. The most important elements of the recipe are the marination of the chicken, the use of high-quality Sichuan peppercorns, and the perfect amount of heat from the dried chili peppers. While the traditional recipe calls for chicken, there are also popular variations using shrimp, tofu, or even just vegetables for a vegetarian option. Whether you're a fan of traditional recipes or looking for a modern twist, Kung Pao Chicken Stir-fry is a dish that never fails to satisfy with its bold flavors and rich history.
25 min
4
350 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Traeger Smoked Chipotle Chicken
This Traeger smoked chicken is marinated in a spicy chipotle sauce for a flavorful and juicy dish.
80 min
4
350 calories
Pisto Manchego with Chorizo
A traditional Spanish vegetable stew with added chorizo for extra flavor.
45 min
4
320 calories
Shortbread Cookies with Lemon Curd and Whipped Cream
Delicious shortbread cookies topped with tangy lemon curd and fluffy whipped cream.
45 min
12
180 calories