Craving a delicious and authentic Chinese meal but short on time? Look no further! This Kung Pao Chicken recipe delivers the vibrant flavors of Sichuan cuisine without the complicated techniques. It's a perfect example of how easy and satisfying homemade cooking can be, a true gem among quick dinner ideas. This healthy meal is packed with flavor and ready in under 30 minutes, making it ideal for busy weeknights. Get ready to experience the best recipes for a flavorful and unforgettable dinner!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tbsp vegetable oil
- 1 cup dry roasted peanuts
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1-2 red chilies, thinly sliced (adjust to your spice preference)
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 green bell pepper, sliced
- 1/2 cup scallions, chopped (for garnish)
Instructions:
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken cubes, cornstarch, 1 tbsp soy sauce, and rice wine. Gently toss to coat the chicken evenly. Let it marinate for at least 15 minutes. This step helps tenderize the chicken and ensures it absorbs the flavors beautifully.
Step 2: Stir-fry the Chicken
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté Aromatics
Add the peanuts to the skillet and toast them lightly for about 1 minute. Remove the peanuts and set aside, reserving about a tablespoon for garnish. Add the chilies, garlic, and ginger to the skillet and sauté until fragrant, about 30 seconds.
Step 4: Make the Sauce
In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, rice vinegar, brown sugar, and sesame oil.
Step 5: Combine and Simmer
Return the chicken to the skillet. Pour the sauce over the chicken and add the bell pepper. Bring the mixture to a simmer, stirring occasionally, until the sauce has thickened slightly, about 2-3 minutes.
Step 6: Serve
Stir in the toasted peanuts (except the reserved tablespoon). Garnish with chopped scallions and the reserved peanuts. Serve hot with steamed rice. Enjoy your delicious and easy Kung Pao Chicken!
Cooking Tips:
- For extra crispy chicken, you can double the cornstarch in the marinade.
- If you prefer a less spicy dish, reduce the number of chilies or omit them altogether.
- Feel free to add other vegetables like broccoli, carrots, or snow peas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Kung Pao Chicken: Increase the amount of chilies or add a dash of Sichuan peppercorns for extra heat.
- Vegetarian Kung Pao: Replace the chicken with firm tofu, seitan, or mushrooms.
- Kung Pao Shrimp: Use shrimp instead of chicken for a lighter and quicker version.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 25-30g
This easy Kung Pao Chicken recipe is a fantastic addition to your repertoire of healthy meals and delicious dishes. It's a simple yet flavorful dish that's perfect for a quick weeknight dinner or a special occasion. Enjoy this taste of authentic Chinese home cooking!