Name: Quick & Easy Kung Pao Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb skinless boneless chicken thighs; 1/2 cup red bell pepper (diced); 5 green onions (chopped); 1/4 cup roasted unsalted peanuts; 10 dried Sichuan red chilis; 2 tablespoon vegetable oil (for marinade); 3 tablespoon water (for marinade); 1 tablespoon cornstarch (for marinade); 1 teaspoon regular soy sauce (for marinade); 1/2 teaspoon baking soda (for marinade); 1 tablespoon vegetable oil (for sauce); 2 tablespoon white granulated sugar (for sauce); 2 tablespoon water (for sauce); 1 tablespoon regular soy sauce (for sauce); 1 tablespoon oyster sauce (for sauce); 1 tablespoon rice vinegar (for sauce); 1/2 tablespoon dark soy sauce (for sauce); 1 teaspoon cornstarch (for sauce); 1/2 teaspoon ground sichuan peppercorn (optional); 3 garlic cloves (minced); 1 teaspoon ginger (thinly sliced)

Quick & Easy Kung Pao Chicken

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Elevate your weeknight dinners with this Quick & Easy Kung Pao Chicken, a delightful stir-fry that brings bold flavors to your table in just 30 minutes. Tender chicken is marinated and stir-fried with vibrant bell peppers, crunchy peanuts, and a hint of spice from dried chilis, all coated in a savory sauce that rivals your favorite takeout. This dish is perfect for busy families or anyone craving a delicious homemade meal without the wait. Customize it with your favorite vegetables or proteins for a satisfying dinner that everyone will love!

Author: Alexa
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: Stir-frying
Cuisine: Chinese

Ingredients

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1 lb skinless boneless chicken thighs
1/2 cup red bell pepper (diced)
5 green onions (chopped)
1/4 cup roasted unsalted peanuts
10 dried Sichuan red chilis
2 tablespoon vegetable oil (for marinade)
3 tablespoon water (for marinade)
1 tablespoon cornstarch (for marinade)
1 teaspoon regular soy sauce (for marinade)
1/2 teaspoon baking soda (for marinade)
1 tablespoon vegetable oil (for sauce)
2 tablespoon white granulated sugar (for sauce)
2 tablespoon water (for sauce)
1 tablespoon regular soy sauce (for sauce)
1 tablespoon oyster sauce (for sauce)
1 tablespoon rice vinegar (for sauce)
1/2 tablespoon dark soy sauce (for sauce)
1 teaspoon cornstarch (for sauce)
1/2 teaspoon ground sichuan peppercorn (optional)
3 garlic cloves (minced)
1 teaspoon ginger (thinly sliced)

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Instructions

Dice the chicken into 1.5-inch cubes and marinate in a large bowl with marinade ingredients for 15–20 minutes.
In a small bowl, combine sauce ingredients until sugar dissolves; set aside.
Heat oil in a large pan over medium-high heat. Cook marinated chicken for 5–6 minutes until golden; remove from pan.
Stir-fry dried chilis, green onions, and peanuts for 15 seconds; add bell peppers and stir-fry for another 30 seconds.
Return chicken to the pan, add sauce, and stir-fry everything for another 30 seconds until evenly coated.

Nutrition

Serving Size: 1 cup (210g)
Calories: 360
Sugar: 8g
Sodium: 840mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 26g
Cholesterol: 100mg

Find it online: https://recipeelite.com/quick-easy-kung-pao-chicken/