Quick and Easy Kung Pao Chicken
A flavorful and crunchy dish featuring sautéed chicken, vibrant veggies, and crunchy peanuts in a tasty sauce.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons vegetable oil
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup roasted peanuts
Sauce Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
Preparation
- Start by dicing the chicken breast and chopping the bell pepper and onion.
- In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Cooking
- Add the diced chicken to the pan. Sauté for about 5-7 minutes or until the chicken turns golden brown and is cooked through.
- Toss in the chopped bell pepper, onion, and minced garlic. Stir-fry for another 3-4 minutes until the veggies start to soften.
- In a bowl, mix the soy sauce, rice vinegar, sugar, crushed red pepper flakes, cornstarch, and water. Whisk it all together until smooth.
- Pour the sauce mixture over the chicken and vegetables. Stir well until everything is evenly coated and the sauce thickens, approximately 2 more minutes.
- Finally, add the roasted peanuts, stir again, and cook for an additional minute before removing from heat.
Serving
- Plate your creation and enjoy it over steamed rice or noodles for a complete meal.
Notes
If chicken isn't your thing, try substituting with diced tofu or shrimp for a different protein option. Timing is key—don’t overcook the vegetables; they should be crisp-tender. Adjust the crushed red pepper flakes according to your spice preference.