Kung Pao Chicken
Kung pao chicken — an easy, better-than-takeout recipe with juicy chicken and such a flavorful sauce!! Don’t call for takeout when you can make this healthier version at home in 20 minutes! So authentic tasting!! The chicken is tender and juicy with crisp-tender red bell peppers, topped with crunchy peanuts, green onions, and a thick kung pao sauce. I’m not lying when i said it’s better-than-takeout.
It’s salty and savory with a touch of sweetness from brown sugar and a hint of acid from rice vinegar. It’s so good i could spoon it over everything. This recipe makes plenty of sauce and extra sauce is perfect over rice.
This healthier-than-takeout kung pao chicken recipe is salty, sweet, tangy, and spicy, all rolled into one. It will be a family favorite in no time and is perfect for busy weeknights. The kung pao sauce recipe is very simple with just a handful ingredients. All of the ingredients are available at most mainstream grocery stores in the ethnic or Asian section.
Ingredients:
Chicken
- 1.25 to 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 1 medium/large red bell pepper, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 to 2 tablespoons sesame oil
- salt and pepper, optional and to taste
Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 to 3 tablespoons light brown sugar, packed
- 2 tablespoons rice vinegar (white or apple cider vinegar may be substituted)
- 1 to 3 tablespoons chili garlic sauce, or as desired (use 1 tablespoon if you're sensitive to spicy food and work up if desired)
- 1 to 2 tablespoons sesame oil
- 3 teaspoons cornstarch, dissolved in 3 teaspoons water (called a slurry)
- 2 to 4 tablespoons chopped salted peanuts, optional for garnishing
- 1 to 2 tablespoons green onions, sliced into thin rounds; optional for garnishing