Kung Pao Chicken
This restaurant-style kung pao chicken recipe has the bold flavors you love from the takeout version, made with easy, healthy ingredients!
Prep: 10 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts , cut into 1/2-inch pieces (or chicken thighs or tenders)
- 2 tablespoons low-sodium soy sauce divided
- 2 tablespoons + 2 teaspoons rice wine vinegar divided
- 1 ½ teaspoons sesame oil divided (toasted or untoasted)
- 3 teaspoons cornstarch divided
- ½ teaspoon kosher salt
- 1 ½ teaspoons honey
- ½ teaspoon crushed red pepper flakes use more or less to taste
- 2 tablespoons canola oil or grapeseed or avocado oil
- 1 large bell pepper diced into 1/4-inch pieces
- 1 medium yellow onion diced into 1/4-inch pieces
- 2 celery stalks diced into 1/4-inch pieces
- ½ cup peanuts or cashews optional
- 3 garlic cloves minced (about 1 tablespoon)
- 1 tablespoon minced or grated fresh ginger from about a 1-inch piece
- 3 green onions thinly sliced, white and green parts separated (about 1/2 cup)
- Cooked brown rice for serving
Instructions
- In a medium bowl or zip-top bag, combine 1 tablespoon soy sauce, 2 teaspoons rice wine vinegar, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and the salt. With a fork, whisk to combine and dissolve the cornstarch.
- Add the chicken and toss gently to coat. Cover or seal closed and marinate in the fridge for at least 20 minutes and up to 4 hours.
- When you’re ready to cook, in a small bowl combine the remaining 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, honey, red pepper flakes, and 2 teaspoons cornstarch. Whisk to combine and dissolve the cornstarch.
- In a large skillet or wok, heat 1 tablespoon canola oil over medium-high heat. Once the oil is hot and shimmering, add the chicken along with its marinade. Cook, undisturbed, until the chicken is golden brown on one side and releases from the pan, 1-2 minutes. Toss the chicken to redistribute it with a spatula or large spoon. Continue to cook until the chicken is golden brown on all sides (the chicken will not yet be cooked through), 1-2 more minutes. Transfer chicken to a bowl.
- To the skillet, add the remaining tablespoon of canola oil over medium-high heat. When hot, add the bell pepper, onion, and celery and cook, stirring constantly, until the vegetables are bright and crisp-tender, about 1-2 minutes. If using nuts, add them now.
- Add the garlic, ginger, and white and light green parts of the green onions. Cook until fragrant, about 30 seconds, then return the chicken and any accumulated juices to the skillet, along with the sauce mixture. Cook, stirring constantly, until everything is well coated in sauce and the chicken is cooked through, about 1 more minute.
- Garnish with sliced dark green onions and serve over rice.
Notes
- TO STORE: Cool and store in an airtight container in the refrigerator for 3-4 days.
- TO REHEAT: Reheat on the stove or in the microwave.
Nutrition
Serving: 1 (of 4)Calories: 423kcalCarbohydrates: 14gProtein: 43gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 109mgPotassium: 973mgFiber: 4gSugar: 5gVitamin A: 1508IUVitamin C: 59mgCalcium: 53mgIron: 2mg
