Kung Pao Chicken

Need a quick dinner fix? I’ve got you covered!

This better-than-takeout kung pao chicken is a HIT in our house! Spicy, a little sweet, and PACKED with flavor, this meal is on the table in under 30 minutes.

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Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 tablespoons dry red wine
  • 6 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon hoisin sauce
  • 1/2 to 2 teaspoons red pepper flakes, use to your taste
  • 1/4 cup vegetable oil
  • 2 bell peppers, thinly sliced
  • 1-2 cayenne peppers, seeded (if desired) and thinly sliced
  • 4 cloves garlic, minced
  • 1-inch knob fresh ginger, grated
  • 2 teaspoons sesame oil
  • 4 green onions, sliced

Instructions

  1. In a medium bowl, toss together the chicken, 1 tablespoon cornstarch, 1 tablespoon red wine, and 1 tablespoon soy sauce.
  2. Sauce: combine 1/2 cup water, 1/3 cup soy sauce, 1 tablespoon red wine, honey, hoisin, balsamic, red pepper flakes, and 1 teaspoon cornstarch.
  3. Heat the vegetable oil over medium heat. When the oil shimmers, add the chicken and cook, tossing 1-2 times until it becomes crispy, about 5 minutes.
  4. Add the bell peppers, cayenne peppers, garlic, and ginger. Cook another 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat.
  5. Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the sesame oil and green onions. Cook another 2 minutes.
  6. Serve the chicken over bowls of rice and top with additional green onions.

Kung Pao Chicken

In a medium bowl, toss together the chicken, 1 tablespoon cornstarch, 1 tablespoon red wine, and 1 tablespoon soy sauce.

Sauce: combine 1/2 cup water, 1/3 cup soy sauce, 1 tablespoon red wine, honey, hoisin, balsamic, red pepper flakes, and 1 teaspoon cornstarch.

Heat the vegetable oil over medium heat. When the oil shimmers, add the chicken and cook, tossing 1-2 times until it becomes crispy, about 5 minutes.

Add the bell peppers, cayenne peppers, garlic, and ginger. Cook another 2-3 minutes.

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Pour in the sauce and bring to a boil over medium-high heat.

Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the sesame oil and green onions. Cook another 2 minutes.

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Serve the chicken over bowls of rice and top with additional green onions.

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Absolutely delicious!

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One thought on “Kung Pao Chicken

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