![]() Add Additional Veggies – Red and green bell peppers are the most traditional, but you can add onions, broccoli, or any of your favorite veggies.Use sesame oil for cooking with an authentic Asian flavor.Cook bell pepper until tender but don’t cook until mushy.Cut chicken into similar-sized pieces for even cooking.Prep all ingredients in advance, so everything is ready when needed.Get full ingredients list and instructions from the recipe card below. Next, add the peanuts and green onion and cook for about 4 more minutes.Add in the Kung Pao sauce and simmer until thickened.Then toss in the bell pepper, garlic, and ginger and cook about 5 minutes more.Heat oil in a saucepan and sauté the coated chicken for 6-7 minutes until golden.In another small bowl, combine remaining soy sauce, cornstarch, oyster sauce, water, and brown sugar to make the Kung Pao sauce.Place chicken, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch in a bowl, and mix to combine.Green Onion – Sliced on top for flavor and color.Garlic and Ginger – Classic flavors found in most Asian recipes. Use fresh or buy purees form the store.Red Bell Pepper – Adds a bit of crunch and color.Soy Sauce, Oyster Sauce, and Brown Sugar – These ingredients are the backbone of the “Kung Pao Sauce” that gives this recipe its flavor.Corn Starch – Working double duty in this recipe, corn starch helps to crisp the chicken and thicken the sauce.Chicken – We’re using chicken breast, but chicken thighs would be tasty as well.Dietary – suitable for gluten free diets.Customizable – Keep it sweet, make it spicy, swap in your favorite veggies.Flavorful – The great flavor of takeout Chinese made right at home.Quick – From fridge to table in 30 minutes or less.Add in some stir-fried veggies and peanuts for texture, flavor, and color.Įveryone loves Kung Pao Chicken, and your whole family is going to love this easy recipe. Chicken is stir-fried until tender and tossed in a tasty “Kung Pao sauce” made of soy sauce, oyster sauce, and brown sugar that’s a little sweet and a lot of umami.
0 Comments
Leave a Reply. |