Kung Pao Chicken (Better Than Panda Express!)
Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
Source: theyummybowl.com
This Kung Pao Chicken recipe features tender chicken, dried chilies, crunchy peanuts, and fresh green onions all tossed in a sweet and spicy kung pao sauce, served over steaming rice. It’s my own version of a classic Chinese take-out favorite!
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Ingredients
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- 1.5 pounds boneless skinless chicken breast(cut into bite-sized pieces, 1 inch)
- 4 teaspoon cornstarch((For: marinade))
- 2 tablespoon low sodium soy sauce((For: sauce))
- 3 tablespoon dry Sherry wine(or Chinese Shaoxing wine (For: sauce); or Chinese Shaoxing wine (For: marinade))
- 2 teaspoon olive oil
- 0.25 cup low sodium soy sauce((For: marinade))
- 0.5 cup low sodium chicken broth(I used homemade (For: marinade))
- 1 tablespoon balsamic vinegar(or Chinese vinegar (For: marinade))
- 1 teaspoon hoisin sauce((For: marinade))
- 1 tablespoon sugar((For: marinade))
- 1 tablespoon toasted sesame oil((For: marinade))
- 3 tablespoon olive oil(divided, or similar, for frying)
- 5 dried red chili peppers(chopped roughly and seeds removed)
- 1 large red bell pepper(cut into bite-size pieces)
- 1 tablespoon fresh ginger(grated)
- 3 large garlic cloves(about 2 tbsp pressed garlic)
- 5 green onions(cut into bite-size pieces)
- 0.5 cup roasted peanuts
- 1 teaspoon sesame seeds(optional, garnish)
