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Kung Pao Chicken

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5 people
Course: Main Course
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds chicken thighs boneless, skinless, cut into bite-sized chunks
  • 1/4 cup tamari or soy sauce
  • 1 tbsp shaoxing wine or dry sherry
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp pepper white or black
  • 1 tbsp rice vinegar
  • 1 tbsp sugar granulated
  • 1 tbsp sambal oelek
  • vegetable oil
  • 2 bell peppers diced large
  • 2 celery stalks sliced thin
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1/2 cup peanuts, roasted
  • 2 scallions sliced thin (optional)
  • 1.5 tsp sesame oil

Equipment

  • 1 Flat-bottomed wok or large frying pan
  • 2 mixing bowls
  • measuring cups and spoons

Method
 

Marinate the Chicken
  1. Add tamari or soy sauce, wine or sherry, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons over chicken and mix.
  2. Add the vinegar, sugar, and sambal to the remaining marinade and whisk until the sugar is dissolved.
    NOTE: if you're doubling the recipe because you have a lot of chicken, don't double the sambal or you may make it too spicy.
Stir Fry the Veggies and the Chicken
  1. Heat pan over medium-high heat. Add tablespoon of oil, followed by the bell peppers and celery. Season with salt and stir fry until crispy-tender and browned in spots (about 4 minutes).
    Add garlic and ginger and stir fry another 30 seconds.
  2. Transfer veggies to a plate.
  3. Add a couple of tablespoons of oil to the pan, followed by the chicken. Spread evenly across the pan and let cook until golden brown and a little seared on the bottom, 3-4 minutes.
    Stir fry for a couple of minutes, until cooked through.
Combine Everything
  1. Add vegetables back in, and add peanuts.
    Give the sauce a quick whisk and pour in. Stir fry until sauce thickens and coats everything, about a minute.
    Sprinkle in scallions and serve over rice.

Notes

Other veggies you can try: small mushrooms, zucchini, sliced carrots, and/or chopped onions.
We've also made it with tofu instead of chicken:
  • use extra-firm tofu;
  • squeeze the water out by wrapping in towels or a couple of paper towels, then putting on a plate and leaving something heavy on top for 20-30 minutes;
  • cube the tofu into bite-sized chunks
  • toss with a little cornstarch, then fry over medium heat until all sides are golden-brown.
  • Continue with rest of recipe.