Kung Pao chicken is spicy, but then has a hint of sweetness to it. You can have this recipe ready in under 30 minutes. When you look at the recipe, it maybe seem like a bunch of ingredients, but I promise it all comes together so quickly.
The chicken is not breaded nor fried, so this is a healthier Asian inspired dish. It doesn’t leave you feeling like you’re in a sodium induced coma like some meals at traditional or chain Chinese restaurants do. If you like only a little bit of heat, and are not as crazy about spice like my husband and I, then I suggest to only add 4-5 dried chilies to your dish. I added 10 to ours, and honestly it wasn’t that hot to us. It will be super hot if you eat the dried chilies, so I also suggest to take them out when plating to a child just to be on the safe side.
We served our kung pao chicken over white rice. Quinoa or brown rice would be good too. I also love always having Orrington Farms Broth Base on hand. When you only need 1/2 a cup of broth, it really is helpful to have the base instead of being forced to make another broth based meal before the rest of the carton goes bad. I think it taste just as great as the boxed or canned broth.
Try this meal out to add a little bit of spice and flare to a regular chicken dish planned for the week.
- For the Stir-Fry:
- 1 tablespoon oil ( I used sesame oil. Olive oil or coconut oil are fine too)
- 1½ pounds boneless skinless chicken, cut into ¾-inch chunks
- 2 orange or red bell pepper, diced
- ½ medium white onion, minced
- 4 cloves garlic, minced
- ½ peanuts
- 5-10 dried red chili peppers, split and seeds removed (adjust to desired heat)
- For the Sauce:
- ½ cup low sodium chicken broth
- ½ cup soy sauce
- 3 tablespoons rice vinegar
- ¼ teaspoon ground white pepper
- ¾ teaspoon ground ginger
- ¼ cup sugar
- 3 tablespoons cornstarch
- Green onion, to garnish
- Rice, to serve
- Sauce: In a large measuring cup or bowl: add the chicken broth, soy sauce, rice vinegar, ground white pepper, ground ginger, sugar, and cornstarch. Make sure to whisk together to make sure that the cornstarch is well incorporated.
- Chicken/stir fry:
- Heat 1 tablespoon oil in a skillet or wok over high heat. Add chicken, spread into a single layer, and cook until lightly browned, about 1 minute. Continue cooking, stirring frequently, until cooked through. About 3-4 minutes. Transfer to a plate and set aside.
- Add ½ tablespoon of oil to the skillet or wok over medium high heat. Add the onion and cooke for 1 minute. Add the bell pepper, cook for another 2-3 minutes. You still want the bell pepper to be crisp when eating it. Add garlic, peanuts and chili peppers. Stir until fragrant.
- Add the chicken back into the skillet. Slowly add in the sauce mixture. Stir until the sauce thickens and starts to coat the veggies and chicken. This took me about 2 minutes for my sauce to thicken. Serve immediately.
All opinions in this post are 100% mine