Description
Classic Kung Pao chicken stir-fried with tender chicken, crunchy peanuts, and vegetables in a bold, savory-spicy sauce, served with steamed rice and crispy egg rolls for a complete meal.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/3 cup roasted peanuts
- 2–3 dried red chilies (optional)
- 2 tbsp soy sauce (for sauce)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 2 cups cooked steamed white rice
- 6 frozen egg rolls
Instructions
- Toss diced chicken with 1 tablespoon soy sauce and cornstarch; set aside.
- Heat oil in a wok or skillet over medium-high heat.
- Add chicken and stir-fry until cooked through; remove and set aside.
- In the same pan, add garlic, ginger, and dried chilies; stir briefly.
- Add bell peppers and stir-fry for 2–3 minutes.
- Return chicken to the pan.
- In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil.
- Pour sauce into the pan and toss until everything is well coated.
- Stir in peanuts and cook for 1–2 minutes.
- Prepare egg rolls according to package directions (bake or fry until crispy).
- Serve Kung Pao chicken hot over steamed rice with egg rolls on the side.
Notes
- Adjust chili amount for preferred spice level.
- Chicken thighs can be used for juicier results.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American