Easy Kung Pao Chicken
This Kung Pao Chicken recipe is so much better than takeout! The sauce is spicy and sweet, with tender chicken that's crispy on the outside and tender on the inside.
Servings: 4 serves
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts cut into 3/4 inch cubes
- salt to taste
- black pepper to taste
- 1 teaspoon Tamari or low sodium soy sauce
- 1 teaspoon dry sherry or Shaoxing wine
- ½ teaspoon granulated sugar
- ½ teaspoon corn starch
For the Stir Fry
- 1 tablespoon Tamari or low sodium soy sauce
- 1 tablespoon dry sherry or Shaoxing wine
- 1 tablespoon white vinegar or balsamic vinegar
- ¼ cup low sodium chicken broth
- 1 to 2 tablespoons hot chili sauce use only if you like spicy foods
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil divided
- 1 red bell pepper cut into thin strips
- 2 cups sugar snap peas
- 3 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon sesame oil for garnish
- chopped green onions for garnish, optional
Instructions
- In a large mixing bowl, combine the cubed chicken, salt, pepper, soy sauce (or Tamari), dry sherry, sugar, and cornstarch; toss to combine, cover, and set aside for 20 to 30 minutes.
- In a separate mixing bowl, whisk together the soy sauce, sherry, vinegar, chicken broth, hot chili sauce, sugar, and cornstarch. Set aside.
- Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat.
- Add the chicken to the hot oil in one single layer; cook on all sides until done, about 4 to 5 minutes. Remove chicken from the pan and return the pan to the burner.
- Add the remaining vegetable oil to the pan and heat over high heat. Stir in peppers and sugar snap peas; cook for 2 to 3 minutes or until just tender. Stir in the minced garlic and ginger; cook for 20 seconds.
- Add the chicken back into the pan and toss to combine.
- Stir previously prepared sauce and then pour it over the chicken; toss to coat all the ingredients. Cook and toss for another minute or two or until the sauce thickens.
- Remove from heat.
- Drizzle with sesame oil, garnish with green onions and red pepper flakes if you like, and serve.
Notes
- Even Cuts: Ensure chicken and vegetables are about the same size for consistent cooking.
- Hot Pan: Always preheat your wok or pan for best results in stir-frying.
- Keep It Moving: Toss your ingredients in the pan to prevent burning and ensure even cooking.
- Spice Control: Adjust the hot chili sauce to your taste. Remember, it's easier to add than to subtract!
- Mix It Up: Experiment with beef or shrimp instead of chicken, or add nuts like peanuts or cashews.
Nutrition
Calories: 306kcal | Carbohydrates: 11g | Protein: 26g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 140mg | Potassium: 602mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1498IU | Vitamin C: 69mg | Calcium: 31mg | Iron: 2mg
