Kung Pao Chicken
- Yield 4
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Kung Pao Chicken is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 Tablespoons vegetable or peanut oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 2 cloves garlic, minced
- 1/2 cup peanuts
- 4 dried red Chinese or arbol chili peppers, seeds removed and finely chopped*
- 1 batch Kung Pao Marinade (see below)
- garnishes for serving: thinly-sliced green onions, toasted sesame seeds
- 1/4 cup water
- 3 Tablespoons soy sauce
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon cornstarch or arrowroot powder
- 1 Tablespoon honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/8 teaspoon white pepper
Method
Warm 1 tablespoon oil in a wok or large saute pan over medium-a hot burner. Tip in chicken breast pieces and saute for 5 minutes, flipping occasionally, or until the chicken is completely cooked through and no longer pink inside. Move cooked chicken to a separate plate and keep nearby.
Tip in the remaining 1 tablespoon of oil to the pan. Then mix in the red and green bell peppers, garlic, peanuts and chopped red chili peppers. Cook for 3-4 minutes, or until the garlic is fragrant and the peppers are slightly softened, stirring frequently. Stir in the Kung Pao Marinade, and then let the mixture let it bubble gently until the marinade has thickened (about 1 minute). Tip in the cooked chicken back in and toss to combine. Lift from heat.
Plate while it is hot with rice or quinoa, topped with garnishes if desired.
Beat all ingredients together until combined.
