Kung Pao Chicken

Kung pao chicken recipe with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout!

Ingredients

1 1/2 pounds boneless skinless chicken breast, (681g) cut into 1-inch pieces

2 1/2 teaspoons cornstarch, (6g) divided

5 tablespoons soy sauce , (75ml) divided

5 teaspoons sesame oil, (10ml) divided

1/2 teaspoon black pepper

3 tablespoons water, (45ml)

3 tablespoons rice vinegar, (45ml)

3 tablespoons honey, (45ml)

2 tablespoons vegetable oil, (30ml)

1 cup diced white onion, (115g) 3/4-inch dice

2 cups diced bell pepper, (262g) red and green, 3/4-inch dice

1 tablespoon minced garlic, (10g)

1 tablespoon minced ginger, (9g)

8 pieces dried red chilies, cut in half and seeds removed

2 tablespoons roasted peanuts, (22g)

1 tablespoon thinly sliced green onions, (1g)

Instructions

Add diced chicken, 1/2 teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients. 

To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl. 

Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water. 

FULL RECIPE

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