4 servings
Kung Pao Chicken (Better Than Panda Express!)
Prep 15 min
Cook 15 min
4 servings
556 kcal
4 servings
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!
(Tick to update ingredients in your "Shopping List" shopping list)
- boneless skinless chicken breast(cut into bite-sized pieces, 1 inch)1.5 pounds
- cornstarch((For: marinade))4 teaspoon
- low sodium soy sauce((For: sauce))2 tablespoon
- dry Sherry wine(or Chinese Shaoxing wine (For: sauce); or Chinese Shaoxing wine (For: marinade))3 tablespoon
- olive oil2 teaspoon
- low sodium soy sauce((For: marinade))0.25 cup
- low sodium chicken broth(I used homemade (For: marinade))0.5 cup
- balsamic vinegar(or Chinese vinegar (For: marinade))1 tablespoon
- hoisin sauce((For: marinade))1 teaspoon
- sugar((For: marinade))1 tablespoon
- toasted sesame oil((For: marinade))1 tablespoon
- olive oil(divided, or similar, for frying)3 tablespoon
- dried red chili peppers(chopped roughly and seeds removed)5
- large red bell pepper(cut into bite-size pieces)1
- fresh ginger(grated)1 tablespoon
- large garlic cloves(about 2 tbsp pressed garlic)3
- green onions(cut into bite-size pieces)5
- roasted peanuts0.5 cup
- sesame seeds(optional, garnish)1 teaspoon
