Kung Pao Chicken
- Serves: 6
- Prep Time: 30 min
- Cook Time: 20 min
- Calories: 482
Ingredients
- 2 lbs Boneless skinless chicken breast, thinly sliced (about 3 chicken breasts)
- 1/4 cup Soy sauce (or tamari)
- 2 tbsp Cornstarch
- 3 tbsp Sesame oil
- 1 Red bell pepper, cubed
- 1 Green bell pepper, cubed
- 1 Bunch green onions, white and green parts, cut into 3" pieces
- 1/2 cup Cashews (or peanuts)
- 10 Dried red chili peppers, cut in half to release their heat
- 6 Garlic cloves, minced
- 1 tbsp Fresh ginger, minced or grated
- Cooked rice for serving, optional
Kung Pao Sauce
- 1/4 cup Soy sauce (or tamari)
- 1/3 cup Rice vinegar (or sherry vinegar)
- 2 tbsp Sugar
Method
- Make the Kung Pao sauce: combine 1/4 cup of soy sauce, rice or sherry vinegar and sugar in a bowl. Stir to combine and set aside.
- Combine the remaining 1/4 cup of soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform. Toss chicken breast pieces in the soy sauce-cornstarch mixture to coat and set aside.
- In a large skillet, heat the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces until lightly browned and cooked through—about 3-4 minutes total. Remove the chicken from the pan and set it aside.
- Once all of the chicken is cooked, use the same skillet to finish the dish. Heat one tablespoon of sesame oil over medium heat. When the pan is hot, stir-fry the bell peppers for about four minutes, until they begin to soften. Add the green onions, cashews, ginger, garlic, and dried chili peppers. Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken breast. Bring the pan to a simmer, and cook until the sauce has thickened— about 2 minutes. Serve over white or brown rice. Enjoy!
This recipe is dairy-free, kid-friendly and comes together in 30 minutes or less!