Description
Easy Kung Pao Chicken
Kung Pao Chicken has a rich history originating from Sichuan cuisine in China, known for its spicy, savory flavors. This version is easy to make, offering the same bold taste you’d find in your favorite Chinese restaurant, but right at home. With juicy chicken, colorful bell peppers, and a tangy-sweet sauce, it’s perfect for a quick weeknight meal or a special occasion like Chinese New Year. Plus, it’s gluten-free, making it accessible to more people!
1 lb boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
1/4 tsp ground ginger
1/2 green bell pepper, chopped
4 green onions, chopped
1/4 cup roasted peanuts
1/2 red bell pepper, chopped
1 tbsp soy sauce
1 tsp sesame oil
2 tsp balsamic vinegar
2 tsp cornstarch
Directions:
1. Marinate chicken in soy sauce, sesame oil, balsamic vinegar, and cornstarch for 10 mins.
2. Stir-fry garlic, ginger, and bell peppers until softened.
3. Add chicken, cook until no longer pink.
4. Pour sauce, cook until thickened. Garnish with peanuts and green onions.
Prep Time: 5 mins
Kcal: 302
