For 4 Servings:
1 lb. of boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons of oil, such as vegetable, canola, or peanut oil
2 cloves of garlic, minced
1 teaspoon of ginger, minced
2 tablespoons of chili paste
1/3 cup of reduced-sodium soy sauce
1 tablespoon of rice wine vinegar
2 tablespoons of brown sugar
1 red bell pepper, cut into 1-inch cubes
1/4 cup of roasted, unsalted peanuts
2 tablespoons of sesame seeds
1. In a medium-sized bowl, mix together the chicken pieces, soy sauce, Chinese rice wine or dry sherry, and cornstarch. Set aside and let it marinate for at least 15 minutes.
2. In a small bowl, mix together the soy sauce, hoisin sauce, Chinese black vinegar or balsamic vinegar, honey, sesame oil, and cornstarch to make the sauce.
3. Heat the vegetable oil in a wok or large skillet over high heat on the gas stove.
4. Add the chicken to the wok and stir-fry for 5-7 minutes until cooked through and slightly browned. Remove the chicken from the wok and set it aside.
5. In the same wok, add the peanuts and stir-fry for 1-2 minutes until lightly browned. Remove the peanuts from the wok and set them aside.
6. Add the dried red chili peppers to the wok and stir-fry for 10-15 seconds until fragrant.
7. Add the garlic and ginger to the wok and stir-fry for 10-15 seconds until fragrant.
8. Add the sliced red and green bell peppers to the wok and stir-fry for 2-3 minutes until slightly softened.
9. Add the chicken back to the wok and stir to combine.
10. Add the sauce to the wok and stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
11. Add the scallions and peanuts to the wok and stir to combine.
12. Season with salt and black pepper to taste.
13. Serve hot and enjoy your delicious Kung Pao Chicken with steamed rice or noodles!
For 4 Servings:
1 lb. of boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons of oil, such as vegetable, canola, or peanut oil
2 cloves of garlic, minced
1 teaspoon of ginger, minced
2 tablespoons of chili paste
1/3 cup of reduced-sodium soy sauce
1 tablespoon of rice wine vinegar
2 tablespoons of brown sugar
1 red bell pepper, cut into 1-inch cubes
1/4 cup of roasted, unsalted peanuts
2 tablespoons of sesame seeds
1. In a medium-sized bowl, mix together the chicken pieces, soy sauce, Chinese rice wine or dry sherry, and cornstarch. Set aside and let it marinate for at least 15 minutes.
2. In a small bowl, mix together the soy sauce, hoisin sauce, Chinese black vinegar or balsamic vinegar, honey, sesame oil, and cornstarch to make the sauce.
3. Heat the vegetable oil in a wok or large skillet over high heat on the gas stove.
4. Add the chicken to the wok and stir-fry for 5-7 minutes until cooked through and slightly browned. Remove the chicken from the wok and set it aside.
5. In the same wok, add the peanuts and stir-fry for 1-2 minutes until lightly browned. Remove the peanuts from the wok and set them aside.
6. Add the dried red chili peppers to the wok and stir-fry for 10-15 seconds until fragrant.
7. Add the garlic and ginger to the wok and stir-fry for 10-15 seconds until fragrant.
8. Add the sliced red and green bell peppers to the wok and stir-fry for 2-3 minutes until slightly softened.
9. Add the chicken back to the wok and stir to combine.
10. Add the sauce to the wok and stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
11. Add the scallions and peanuts to the wok and stir to combine.
12. Season with salt and black pepper to taste.
13. Serve hot and enjoy your delicious Kung Pao Chicken with steamed rice or noodles!
