Kung Pao Chicken

$- 1 lb (450g) boneless, skinless chicken thighs, diced - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 3-4 dried red chilies (adjust for spice level) - 1/2 cup unsalted roasted peanuts - 1 red bell pepper, diced - 1 green bell pepper, diced - 3 green onions, chopped - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon sesame oil - 1 tablespoon hoisin sauce - Salt and pepper to taste - Fresh cilantro for garnish - Sesame seeds for added crunch - Sliced carrots for extra color - Baby corn for a fun texture - Use tofu instead of chicken for a vegetarian dish. - Swap soy sauce with tamari for a gluten-free version. - Replace rice vinegar with apple cider vinegar for a different taste. - Use cashews instead of peanuts for a nut-free option. To start, you need to marinate the chicken. In a medium bowl, combine: - 1 lb boneless, skinless chicken thighs, diced - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon cornstarch Mix all these well and let it sit for at least 30 minutes. While the chicken marinates, prepare your vegetables. Dice: - 1 red bell pepper - 1 green bell pepper Chop: - 3 green onions Mince: - 4 cloves garlic - 1 tablespoon ginger Set aside your peanuts. You will need 1/2 cup unsalted roasted peanuts for the crunch. Now it’s time to cook! Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the dried red chilies, around 3-4, and stir-fry them for about 1 minute. This makes them fragrant. Next, add the marinated chicken to the skillet. Stir-fry it for about 5-7 minutes. You want it browned and cooked through. After the chicken is ready, toss in the minced garlic and ginger. Stir for another minute until you smell the aroma. Now, add your diced red and green bell peppers. Cook them for 3-4 minutes until they soften. Finally, stir in the peanuts, 1 tablespoon sesame oil, and 1 tablespoon hoisin sauce. Season with salt and pepper to taste. Mix everything well, heating it through for a minute more. To finish, add the chopped green onions and stir for an extra minute. This adds a fresh touch. Serve the Kung Pao Chicken on a bed of steamed jasmine rice. For garnish, sprinkle extra green onions and sesame seeds on top. This makes your dish look great! Enjoy the tasty, colorful meal you've created. To get the best flavor in your Kung Pao Chicken, balance is key. You want sweet, savory, and spicy notes to shine. Start with soy sauce for saltiness. Then, use rice vinegar for a tangy kick. Add hoisin sauce for sweetness. The peanuts bring crunch and depth. Adjust these elements to suit your taste. Do you like it spicy? Start with 3-4 dried red chilies. For less heat, remove some chilies or use milder ones. You can also add a pinch of sugar to tone down the spice. Taste as you go to find your perfect mix. Using a wok gives the best results for stir-frying. Its shape lets heat circulate well. If you don’t have a wok, a large skillet works too. Ensure your pan is hot before adding the oil. This helps the chicken brown nicely. {{image_2}} You can switch up the protein in Kung Pao Chicken. Shrimp is a great choice. It cooks fast and adds a nice flavor. Tofu is perfect for a vegetarian option. It absorbs the sauce well. You can also use beef or pork for a different taste. Just make sure to slice them thin for even cooking. Adding more veggies makes the dish colorful and healthy. Broccoli works well with the sauce. You can also try snap peas for crunch. Carrots add sweetness and a nice pop of color. Mushrooms bring an earthy flavor, while zucchini adds a soft texture. Feel free to mix and match your favorites! Kung Pao Chicken varies across China. In Sichuan, it’s spicier and uses more peanuts. The heat comes from the dried chilies. In other regions, like Guangdong, the dish may be less spicy and sweeter. Some versions use more vegetables, making them lighter. Explore these styles to find your favorite! To store leftover Kung Pao Chicken, let it cool first. Place it in an airtight container. Make sure to use it within three days for the best taste. When reheating, add a splash of water or broth. This keeps the chicken moist and tasty. You can freeze Kung Pao Chicken if you want to save some for later. Use a freezer-safe container and store it for up to three months. To reheat, thaw it in the fridge overnight. Heat it on the stove over low heat. Stir often to keep it from drying out. Meal prepping Kung Pao Chicken is a great idea. You can marinate the chicken a day ahead. Chop the veggies and store them in the fridge. This makes cooking faster on busy nights. You can also make a larger batch and freeze half for later. Enjoy your easy weeknight meals! Kung Pao Chicken is a classic Chinese dish. It features diced chicken, peanuts, and vegetables. The dish has a rich flavor from soy sauce and spices. It is known for its combination of sweet, salty, and spicy tastes. This dish is popular not just in China but worldwide. It celebrates bold flavors and textures, making it a favorite for many. Yes, you can make Kung Pao Chicken ahead of time. To prepare it in advance, marinate the chicken and chop the vegetables. Store the marinated chicken and veggies in separate containers in the fridge. You can keep them for up to two days. When ready to cook, just stir-fry the chicken and veggies as per the recipe. This saves time and helps you enjoy a quick meal. To make Kung Pao Chicken gluten-free, swap regular soy sauce for tamari or coconut aminos. These options provide the same salty flavor without gluten. Use gluten-free hoisin sauce as well. Check the labels of all sauces and ingredients to ensure they are gluten-free. With these changes, you can enjoy this dish without worry. Kung Pao Chicken can be quite spicy, depending on the chilies used. Dried red chilies add heat, but you can control it. For less spice, use fewer chilies or remove the seeds. If you love heat, add more chilies or use fresh chili paste. Adjust the spice level to fit your taste. This way, everyone can enjoy this tasty dish! This blog post covered all you need for making Kung Pao Chicken. We explored core ingredients, optional enhancements, and handy substitutions. The step-by-step guide made cooking easy, along with tips for flavor and spice adjustments. You can even try different proteins and veggies for a unique twist. Remember the storage tips for leftovers and meal prep. With this knowledge, you can create a delicious dish that fits your needs. Enjoy making Kung Pao Chicken your way!$

Savor the flavors of homemade Kung Pao Chicken with this irresistible recipe! This dish features tender chicken thighs, vibrant bell peppers, and crunchy peanuts, all tossed in a savory sauce that's sure to delight your taste buds. Perfect for a weeknight dinner or impressing guests, it's easy to make in just 45 minutes. Ready to spice up your meal prep? Click through to explore the full recipe and enjoy a delicious culinary adventure!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil

3-4 dried red chilies (adjust for spice level)

1/2 cup unsalted roasted peanuts

1 red bell pepper, diced

1 green bell pepper, diced

3 green onions, chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon sesame oil

1 tablespoon hoisin sauce

Salt and pepper to taste

Instructions

In a medium bowl, combine diced chicken, soy sauce, rice vinegar, and cornstarch. Mix well and marinate for at least 30 minutes.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the dried red chilies and stir-fry for about 1 minute until fragrant.

Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes until the chicken is browned and cooked through.

Add minced garlic and ginger to the skillet, continuing to stir for another minute until aromatic.

Toss in the diced red and green bell peppers, cooking for an additional 3-4 minutes until they start to soften.

Stir in the roasted peanuts, sesame oil, hoisin sauce, and season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated and heated through.

Finally, add chopped green onions and stir for an extra minute before removing from heat.

Prep Time, Total Time, Servings: 30 mins | 45 mins | 4 servings

- Presentation Tips: Serve the Kung Pao Chicken on a bed of steamed jasmine rice and garnish with extra green onions and a sprinkle of sesame seeds for a visually appealing touch. Enjoy!