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Kung Pao Chicken Recipe

Ingredients

Scale
  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 3 teaspoons light sesame oil or vegetable oil
  • 1 small to medium zucchini cut into 1-inch squares.
  • 1 bell pepper-thinly sliced
  • 3 tablespoons green onions, chopped with tops
  • 3 garlic cloves, minced
  • 1/4–1 1/2 teaspoon crushed red pepper flakes (to your own taste)
  • 1/2 teaspoon powdered ginger (can use freshly grated if preferred)
  • 4 tablespoons of rice wine vinegar
  • 4 tablespoons soy sauce
  • 3 teaspoons sugar
  • 1/3 cup dry roasted peanuts
  • 4 cups cooked rice, hot

Instructions

  1. Combine chicken and cornstarch in a small bowl.
  2. Toss to coat.
  3. Heat oil in large nonstick skillet or wok on medium heat.
  4. Add chicken.
  5. Stir fry 5- 7 minutes or until no longer pink in center.
  6. Remove from heat.
  7. Add onions, garlic, red pepper and ginger to skillet along with the bell pepper and zucchini.
  8. Stir fry until tender crisp.
  9. Remove from heat.
  10. Combine vinegar, soy sauce and sugar in a small bowl. Stir well. Add to the wok or skillet.
  11. Add the chicken into the mixture and stir until it is well coated. Mix in the nuts and heat thoroughly.
  12. Serve over hot rice.