Kung Pao Chicken
This recipe has the perfect balance of sweet, savory, and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with chow mein or fried rice.
Ingredients
Cooking Instructions
step 1
In a large skillet, heat Olive Oil (2 Tbsp) over medium heat. Sauté Yellow Onion (1/2) and Red Bell Pepper (1) for about 5 minutes and until softened.
step 2
While veggies are cooking, cut Chicken (1 lb) into bite-sized pieces and sprinkle them with Salt (to taste), Ground Black Pepper (to taste), and Cayenne Pepper (1/8 tsp) if using. Add in the hot pan to cook thoroughly to brown.
step 3
In a small bowl, whisk together Water (1/2 cup), Hoisin Sauce (2 Tbsp), Soy Sauce (2 Tbsp), Granulated Sugar (1 1/2 Tbsp), Corn Starch (1 tsp), Worcestershire Sauce (1 tsp), Sesame Oil (1 tsp), Garlic (1 clove), and Ground Ginger (1/2 tsp). Pour into a hot pan and simmer to thicken the sauce.
step 4
Before serving, toss together with Scallion (1 bunch) and Peanuts (4 Tbsp). Serve over white rice.
