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Kung Pao Chicken

This classic stir-fry features savory chicken, vibrant bell peppers, and a spicy, umami-rich sauce, all coming together in under 30 minutes for a delicious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast Provides high protein
  • 1 large red bell pepper Adds sweet crunch and color
  • 2 tbsp olive oil Used for sautéing
  • 1 tbsp sesame oil Enhances flavor
  • 1 tsp salt Optional seasoning
  • 1 tsp black pepper Optional seasoning
Sauce Ingredients
  • 2 tbsp hoisin sauce Adds depth to flavor
  • 2 tbsp reduced sodium soy sauce Provides umami
  • 1 tbsp light brown sugar Balances savory elements
  • 1 tbsp rice vinegar Introduces acidity
  • 1 tbsp chili garlic sauce Adds heat complexity
  • 1 tbsp cornstarch Used to thicken sauce
Garnishes
  • 1/4 cup chopped salted peanuts Provides crunchy garnish
  • 2 stalks green onions Optional garnish for freshness

Method
 

Preparation
  1. In a large skillet, combine the diced chicken, red bell pepper, olive oil, sesame oil, and season with salt and pepper if desired.
  2. Cook over medium-high heat for 5 to 7 minutes, stirring frequently, until the chicken is cooked through and no longer pink in the middle.
Sauce Preparation
  1. In a medium high-sided stock pot, combine the hoisin sauce, soy sauce, brown sugar, rice vinegar, chili garlic sauce, and cornstarch dissolved in water. Whisk thoroughly to combine.
  2. Bring the sauce mixture to a boil over medium-high heat, whisking continuously for 2 to 3 minutes until it slightly thickens.
Combine and Serve
  1. Add the cooked chicken and peppers to the sauce in the stock pot, stirring well and allowing it to simmer for 2 to 3 minutes until slightly reduced and thickened.
  2. If desired, sprinkle chopped peanuts and sliced green onions on top, then serve immediately.

Notes

Serve over steamed rice or noodles. For extra flavor, consider marinating the chicken before cooking. Leftovers can be stored in the fridge for up to 3 days or frozen.