Kung Pao Chicken Ingredients:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil
½ cup bell peppers, diced
½ cup zucchini, diced
½ cup peanuts
2 green onions, sliced
2 cloves garlic, minced
1 tsp ginger, grated
½ tsp red pepper flakes
For the Sauce:
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp sesame oil
Instructions:
Toss chicken with soy sauce and cornstarch. Let marinate for 10 minutes.
In a bowl, whisk together all sauce ingredients and set aside.
Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken until browned and cooked through. Remove from skillet.
Add remaining oil, then sauté bell peppers, zucchini, garlic, and ginger for 2-3 minutes.
Return chicken to skillet, add peanuts, and pour in the sauce. Cook for 2 minutes until everything is coated and heated through.
Garnish with green onions and serve hot.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 320 Kcal per serving
Servings: 4
Kung Pao Chicken
