Quick & Easy Kung Pao Chicken

Quick & Easy Kung Pao Chicken

Tender chicken stir-fried in a sweet and savory sauce with bell peppers, scallions, peanuts, and dried chilis. This quick and easy kung pao chicken is ready in 30 minutes, and it's better-than-takeout! A delicious main that is family-friendly and great for busy weeknights.

5 from 5 votes

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Prep Time 20

Cook Time 8

Total Time 28

Course Main Course

Cuisine Chinese

Servings

Calories per serving 288 kcal

Ingredients

1 lb skinless boneless chicken thighs
½ cup red bell pepper large diced
5 green onions chopped into ½-inch-long pieces
¼ cup roasted peanuts unsalted
10 whole dried Sichuan red chilies
2 tablespoon vegetable oil or any neutral oil

Chicken Marinade

3 tablespoon water cold
1 tablespoon cornstarch
1 teaspoon regular soy sauce or light soy sauce
½ teaspoon baking soda
1 tablespoon vegetable oil or any neutral oil

Sauce

2 tablespoon white granulated sugar
2 tablespoon water cold
1 tablespoon regular soy sauce or light soy sauce
1 tablespoon oyster sauce or vegetarian stir-fry sauce
1 tablespoon rice vinegar
½ tablespoon dark soy sauce
1 teaspoon cornstarch
½ teaspoon ground sichuan peppercorn optional
3 garlic cloves minced
1 teaspoon ginger thinly sliced

Instructions

Dice the chicken thighs into 1.5-inch cubes and transfer to a large mixing bowl.
Add the marinade ingredients as listed above to the chicken and mix well. Marinate for 15-20 minutes.
In a small bowl or cup, combine the sauce ingredients as listed above until the sugar dissolves. Set aside.
Heat vegetable oil in a large pan over medium-high heat. Fry the chicken for 5-6 minutes, until cooked through and golden. Remove, leaving the residual oil in the pan.
Stir-fry the dried red chilis, green onions, and peanuts for 15 seconds. Add the red bell peppers and stir-fry for another 30 seconds.
Return the chicken to the pan, then add the sauce. Stir-fry for about 30 seconds, until evenly coated. Serve immediately.

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