Updated: Oct 17, 2022
Kung Pao Chicken
• 2-pounds boneless skinless chicken breast
• 2 Tablespoons vegetable oil
• 2 ½ teaspoons cornstarch divided
• 5 Tablespoons soy sauce divided
• 5 teaspoons sesame oil divided
• ½ teaspoon black pepper
• 3 Tablespoons water
• 3 Tablespoons rice vinegar
• 3 tablespoon honey
• 1 cup diced white onion
• 2 cups diced peppers
• 1 cup diced zucchini
• 1 Tablespoon minced garlic
• 1 Tablespoon minced ginger
• 8 pieces red chilies
• 2 Tablespoons roasted peanuts
• 2 Tablespoons sliced green onions
1. Dice onions, bell peppers, and zucchini and set aside. Finely slice green onion and rough cut the red chilies and set aside in separate bowls.
2. Dice Chicken breast and place in a small bowl with 1 ½ teaspoon cornstarch, 2 Tablespoon soy sauce, 2 teaspoon sesame oil and the black pepper. Mix well and set aside to marinate.
3. For the sauce mix in a separate bowl 3 Tablespoons water, 3 Tablespoons soy sauce, 3 Tablespoons rice vinegar, 3 Tablespoon honey and 1 teaspoon sesame oil.
4. Heat wok or a large sauté pan or skillet over medium high heat. Add vegetable oil. Once the oil is hot, add the marinated chicken in one layer into the pan.
5. Allow to cook for about 2 minutes without moving or stirring. Then stir and continue cooking for about 2 minutes more. Transfer the chicken onto a plate or bowl and set aside.
6. Turn the heat to medium and add the onions and bell pepper-stir fry for one minute.
7. Add the garlic, ginger and chili peppers and continue to stir fry for one minute.
8. Add the chicken back into the pan. Add the sauce from the other bowl, not the marinade, into the wok and cook for about 2 to 3 minutes.
9. Make a cornstarch slurry with the 1 teaspoon of cornstarch and 2 teaspoons water. Slowly add to the wok and stir until sauce is thickened.