Kung Pao Chicken

While I love the convenience of a good takeout, I don’t always love handing over that kind of money…especially when I know I can recreate it at home. This homemade Kung Pao Chicken is just as satisfying, with a bold, tangy-spicy sauce, crisp-tender veggies, and that perfect balance of sweet, salty, and heat. You’ve also got the freedom to toss in whatever veggies you love (or need to use up!). I like to think of this recipe as a weeknight-friendly way to clean out the fridge and satisfy those takeout cravings in one go.

Kung Pao chicken has so many delicious variations, with most of them tracing back to Sichuan cuisine in China. The authentic versions are layered, complex, and quite different from the sweet, sticky dishes you’ll find at most American Chinese restaurants. My version is definitely not traditional, but it is easy, packed with flavor, and incredibly satisfying. Think tender marinated chicken in a spicy-sweet sauce, crunchy peanuts, and crisp veggies, all layered on a bed of fluffy jasmine rice. YUM.

• 2 Tbsp corn starch, divided
• 2 Tbsp water, divided (plus more to cook the rice)
• 3 Tbsp vegetable oil, divided
• 3 Tbsp soy sauce, divided
• 3 Tbsp rice wine, divided
• 2 cloves garlic, minced (2 tsp)
• 1 lb boneless, skinless chicken breasts
• 2 Tbsp brown sugar
• 2 Tbsp sambal (chili sauce)
• 1 tsp sesame oil
• 1 medium green bell pepper
• ½ lb carrots
• 1 bunch green onions
• ½ cup roasted unsalted peanuts
• 1 ½ cups uncooked jasmine rice