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Quick Kung Pao Chicken

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A quick and flavorful stir-fried dish featuring chicken, vibrant veggies, and crunchy peanuts in a rich umami sauce.

Ingredients

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  • 1 lb Chicken Thighs (or chicken breast for a leaner option)
  • 2 tbsp Cornstarch
  • 2 tbsp Soy Sauce (Regular & Dark)
  • 1 tbsp Oyster Sauce (or vegetarian stir-fry sauce)
  • 1 tbsp Rice Vinegar (or apple cider vinegar)
  • 2 cloves Garlic, minced
  • 1 tbsp Ginger, freshly grated
  • 1 tbsp Sugar
  • 2 tbsp Vegetable Oil
  • 1 medium Red Bell Pepper, diced
  • 2 stalks Green Onions, sliced
  • 3 pieces Dried Sichuan Red Chilies (omit for no heat)
  • 0.5 cup Roasted Peanuts (or cashews)

Instructions

  1. Begin by marinating the chicken. In a bowl, mix cornstarch, soy sauce, oyster sauce, rice vinegar, minced garlic, and sugar. Add your chicken and ensure it’s well coated. Let it sit for about 15 minutes to enhance the flavors.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Once the oil is hot, add the marinated chicken. Stir-fry until the chicken turns golden and is cooked through, which should take about 7 minutes.
  4. After the chicken is ready, toss in the diced red bell pepper, green onions, and Sichuan chilies. Stir-fry for an additional 3-4 minutes until the vegetables soften.
  5. Finally, sprinkle in the roasted peanuts. Stir everything together and cook for another minute to meld the flavors.
  6. Serve this delightful dish warm over rice or noodles for a complete meal.

Notes

For a vegetarian option, replace chicken with tofu. Feel free to use seasonal veggies for added nutrition.

Nutrition

Find it online: https://sousviderecipe.com/quick-kung-pao-chicken/