Kung Pao Chicken
User Reviews
4.7
Kung Pao Chicken
Description
This Kung Pao Chicken recipe uses diced boneless, skinless chicken breast sautéed with red bell peppers in olive and sesame oils. Seasoning with salt and black pepper is optional, as the sauce provides sufficient seasoning and spice. The sauce, made from hoisin sauce, reduced-sodium soy sauce, brown sugar, rice vinegar, chili garlic sauce, sesame oil, and cornstarch slurry, is boiled until slightly thickened, then added to the skillet to coat the chicken and peppers.
The sauce delivers a balance of sweet, tangy, and spicy notes that cling to the tender chicken pieces and soften the red bell peppers slightly while maintaining some bite. Garnishing with chopped peanuts adds crunch, while green onions offer fresh brightness. The dish is designed to be cooked over medium-high heat for a few minutes until the chicken is cooked through and the sauce has thickened, resulting in a fulfilling entrée.
This dish pairs well with steamed rice or noodles to complement the sauce. Storing leftovers in an airtight container in the fridge maintains freshness for up to five days, and freezing extends storage to about four months.
Ingredients
Chicken
- 1.25 to 1.50 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 1 red bell pepper cut into 1/2-inch pieces, medium/large
- 2 tablespoons olive oil
- 1 to 2 tablespoons sesame oil
- salt optional and to taste
- black pepper optional and to taste
Sauce
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce reduced-sodium
- 2 to 3 tablespoons light brown sugar packed
- 2 tablespoons rice vinegar white or apple cider vinegar may be substituted
- 1 to 3 tablespoons Chili garlic sauce or as desired (use 1 tablespoon if you're sensitive to spicy food and work up if desired)
- 1 to 2 tablespoons sesame oil
- 3 teaspoons cornstarch dissolved in 3 teaspoons water (called a slurry)
- 2 to 4 tablespoons peanuts optional for garnishing, chopped, salted
- 1 to 2 tablespoons green onions sliced into thin rounds; optional for garnishing
Instructions
Chicken:
- To a large skillet, add the chicken, red peppers, oils, optionally season with salt and pepper (there's plenty of salt and spice in the sauce for me), and saute over medium-high heat for about 5 to 7 minutes, or until chicken is done and cooked through. Stir and flip frequently to ensure even cooking.
- While the chicken and peppers are cooking, make the sauce.
Kung Pao Sauce:
- To a medium high-sided stock pot, add the hoisin and soy sauce, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry. Whisk to combine.
- Bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until chicken and peppers are cooked.
- Add the sauce to the skillet with the chicken, stir, and allow sauce to simmer for about 2 to 3 minutes, or until slightly reduced and thickened; scrape the sides of the skillet with a rubber spatula to prevent the sauce from burning.
- Optionally garnish with peanuts and/or green onions and serve immediately.
Notes
- Store cooked Kung Pao Chicken airtight in the refrigerator for up to five days.
- Freeze leftovers for up to four months to preserve quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 611kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 57g | 114% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 145mg | 48% |
| Sodium | 972mg | 41% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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