Kung Pao Chicken
This Kung Pao Chicken recipe is so much better than takeout! The sauce hits that perfect spicy-sweet balance, and the chicken is crisp on the outside, but juicy 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
- Prep and marinate the chicken. 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.
- Make the stir fry sauce. In a separate mixing bowl, whisk together the soy sauce, sherry, vinegar, chicken broth, hot chili sauce, sugar, and cornstarch. Set aside.
- Cook the chicken. Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat. Add the chicken to the hot oil in a single layer; cook on all sides until done, about 4 to 5 minutes. Remove the chicken bites from the pan and return the pan to the burner.
- Stir fry the vegetables. Add the remaining vegetable oil to the pan and heat it up over high heat. Stir in the peppers and sugar snap peas; cook for 2 to 3 minutes or until just tender. Stir in the minced garlic and ginger; cook for 15 seconds.
- Combine. Add the chicken back to the pan and toss to combine. Give the previously prepared stir fry sauce a good stir and then pour it over the ingredients in the pan; toss to coat all the ingredients. Continue to cook and toss for another minute or two, or until the sauce thickens.
- Finish and serve. Remove your kung pao chicken from the 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
