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- 1 pound boneless, skinless chicken breasts - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1-inch piece of ginger, minced - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1/2 cup unsalted peanuts - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 2 tablespoons hoisin sauce - 1 tablespoon chili paste (adjust to taste) - 2 green onions, sliced (for garnish) - Salt and pepper to taste I love using fresh ingredients in my cooking. They make all the difference. For this Kung Pao chicken, start with 1 pound of boneless, skinless chicken breasts. Dice them into small pieces. This way, they cook evenly and soak up the sauce. Next, grab your colorful veggies. You will need a red bell pepper and a green bell pepper. Dicing them adds a nice crunch. Add a medium onion as well. Chop it into small pieces to help it cook quickly. Don't forget the aromatics! Mince 3 cloves of garlic and 1-inch piece of ginger. These will add a warm, spicy kick to your dish. For the sauce, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of hoisin sauce. Add 1 tablespoon of chili paste to bring in some heat. Adjust the chili paste to your taste. Lastly, you’ll need 2 tablespoons of cornstarch to coat the chicken. This will help make it crispy. You'll also use 2 tablespoons of vegetable oil to cook everything. Top the dish with 1/2 cup of unsalted peanuts and 2 sliced green onions for garnish. With these ingredients, you're ready to create a dish that is better than takeout! First, cut the chicken into bite-sized pieces. Then, place them in a bowl. Add 2 tablespoons of cornstarch, salt, and pepper. Toss everything until the chicken is evenly coated. This coating helps give the chicken a crispy texture. For the best results, let it sit for a few minutes before cooking. This allows the cornstarch to stick better. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken. Stir-fry for about 5 to 7 minutes. You want the chicken to turn golden brown and be fully cooked. After that, remove the chicken from the skillet and set it aside. This step is key. If you leave the chicken in, the veggies won't cook right. In the same skillet, add another tablespoon of oil. Now, toss in the chopped onion, red bell pepper, and green bell pepper. Stir-fry these for about 3 to 4 minutes. You want them to be slightly tender, but not mushy. Then, add the minced garlic and ginger. Cook these for another minute to get the flavor out. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of hoisin sauce, and 1 tablespoon of chili paste. This sauce adds great depth to your dish. Feel free to adjust the chili paste if you want it spicier or milder. Return the cooked chicken to the skillet. Pour the sauce over the chicken and veggies. Stir everything together well, making sure the chicken is nicely coated. Add in the unsalted peanuts and stir again until they are heated through. Cook for an extra 2 to 3 minutes to let the sauce thicken a bit. For a great presentation, serve your Kung Pao Chicken over a bed of steamed jasmine rice. Top it with extra peanuts and sliced green onions for color. This makes the dish look appetizing and inviting. You can also serve it with a side of steamed broccoli or a fresh salad for a complete meal. To get that perfect crispy coating, coat the chicken well with cornstarch. This will help it fry up nice and crunchy. If you have a lot of chicken, cook it in batches. This way, the chicken fries evenly and stays crispy. If you crowd the pan, it will steam instead of fry. For extra flavor, try adding a pinch of red pepper flakes or a dash of sesame oil. Both will give the dish a nice kick. Balance the heat with sweetness. You can add a bit more hoisin sauce to make it sweeter, which pairs well with the spice. A good wok or a large skillet works best for stir-frying. The high sides help keep everything contained. Use a spatula or wooden spoon for stirring. These tools make it easy to toss the chicken and veggies together. Make sure your pan is hot before adding the chicken to get that nice sear! {{image_2}} You can swap chicken for other proteins. Tofu, shrimp, and beef work well. - Tofu: Use firm or extra-firm tofu for a good texture. - Shrimp: Cook shrimp for 2-3 minutes until they turn pink. - Beef: Thinly slice beef and stir-fry for about 3-4 minutes. Each protein cooks at a different speed. Adjust your cooking time based on what you choose. If you want a vegan dish, replace chicken with plant-based proteins. Tofu is a great choice. - Tempeh: This works well for a nutty flavor. - Seitan: It has a chewy texture similar to meat. When using plant-based proteins, adjust the sauce. You might want to add more soy sauce or hoisin sauce for extra flavor. You can change the spice level in your Kung Pao Chicken. This way, you can make it milder or spicier. - Less Spice: Use less chili paste or leave it out. - More Spice: Add more chili paste or try fresh chili peppers. You can also use spicy ingredients like Sriracha or crushed red pepper flakes. Taste as you go to find your perfect heat level. To store your leftover Kung Pao Chicken, let it cool first. Place it in an airtight container. This will keep it fresh longer. In the fridge, your dish stays good for 3 to 4 days. Make sure to label the container with the date. This way, you'll know when to eat it. Freezing Kung Pao Chicken is easy. First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as you can before sealing. This helps prevent freezer burn. Your Kung Pao Chicken can last in the freezer for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. For reheating, use the stove or microwave. Add a splash of water or broth to keep it moist. You can prepare Kung Pao Chicken in advance for busy days. Cook a big batch during the weekend. Divide it into smaller portions for easy meals. Store them in individual containers. This makes reheating simple. Just pop them in the microwave or reheat on the stove. Pair it with fresh rice or veggies for a complete meal. To lower the spice, reduce the chili paste. Start with one teaspoon instead of one tablespoon. You can also add more sauce ingredients like soy sauce or hoisin sauce. This balances the heat with sweetness. If you want more flavor, add extra garlic or ginger. They add depth without heat. Yes, you can use frozen chicken. Just thaw it first. The best way is to leave it in the fridge overnight. If you're in a hurry, use the microwave. Be sure to drain any extra water. This way, the chicken cooks evenly and stays juicy. Kung Pao Chicken pairs well with steamed jasmine rice. You can also serve it with fried rice or noodles. For a crunchy side, try a fresh cucumber salad. It adds a nice contrast to the dish. Another option is to serve it with spring rolls for extra flavor. To keep the chicken moist, don’t overcook it. Stir-fry until golden brown, then remove it from the heat. This helps the chicken stay juicy. Also, coat it in cornstarch before cooking. This gives a nice crust and keeps moisture inside. Yes, you can make Kung Pao Chicken gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Check the hoisin sauce for gluten as well. Many brands offer gluten-free options. Always read labels to ensure your ingredients are safe. You now have a complete guide to making Kung Pao Chicken. We covered key ingredients like chicken, veggies, and sauces. The step-by-step instructions showed how to achieve the perfect texture and flavor. You also learned variations, storage tips, and answers to common questions. This dish is not only delicious but can be tailored to your needs. Try different proteins or adjust the spice level for a personal touch. Enjoy your cooking journey, and make this recipe your own!

Better Than Takeout Kung Pao Chicken

Craving something delicious and easy? Try this Better Than Takeout Kung Pao Chicken recipe! With tender chicken, crunchy veggies, and a spicy sauce, it’s a family favorite ready in just 30 minutes. Perfect for weeknight dinners, this dish beats takeout any day. Click through for step-by-step instructions and tips to elevate your cooking game! #KungPaoChicken #DinnerInspiration #HealthyRecipes #EasyMeals
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

3 cloves garlic, minced

1-inch piece of ginger, minced

1/2 cup unsalted peanuts

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons hoisin sauce

1 tablespoon chili paste (adjust to taste)

2 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

In a bowl, toss the diced chicken with cornstarch, salt, and pepper until evenly coated. This will help create a crispy texture when cooked.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and stir-fry for about 5-7 minutes, or until it’s golden brown and cooked through. Remove the chicken from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of oil. Add the chopped onion, red bell pepper, and green bell pepper, and stir-fry for 3-4 minutes until vegetables are slightly tender.

        Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

          In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and chili paste. Pour this sauce over the cooked vegetables and stir well to combine.

            Return the cooked chicken to the skillet and toss everything together to ensure the chicken is well coated with the sauce. Add the peanuts and stir until heated through.

              Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

                Remove from heat and top with sliced green onions for garnish.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the Kung Pao Chicken over a bed of steamed jasmine rice and sprinkle some additional peanuts and green onions on top for an appetizing finish.