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 : 4serves
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Total Time 40 minutesmins
Ingredients
For the Chicken
1poundboneless, skinless chicken breasts,cut into 3/4 inch cubes
salt,to taste
pepper,to taste
1teaspoonTamari or low sodium soy sauce
1teaspoondry sherry or Shaoxing wine
½teaspoongranulated sugar
½teaspooncorn starch
For the Stir Fry
1tablespoonTamari or low sodium soy sauce
1 tablespoondry sherry or Shaoxing wine
1tablespoonwhite vinegaror balsamic vinegar
¼cuplow sodium chicken broth
1 to 2tablespoonshot chili sauce,use only if you like spicy foods
1tablespoongranulated sugar
2 teaspoonscornstarch
3tablespoonsvegetable oil,divided
1red bell pepper,cut into thin strips
2cupssugar snap peas
3clovesgarlic,minced
2teaspoonsminced fresh ginger
1tablespoonsesame 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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Chinese
Keyword: chinese chicken recipes, chinese takeout, easy kung pao chicken