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kung pao chicken

Kung Pao Chicken

This tasty kung pao chicken is similar to what is served in Chinese restaurants. It's easy to make, and you can be as creative with the measurements as you want. You can't go wrong! The sauce reduces until nice and thick.


- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

- 2 tablespoons olive oil

- 1/4 cup soy sauce

- 1/4 cup rice vinegar

- 2 tablespoons honey

- 1 tablespoon cornstarch

- 1 tablespoon sesame oil

- 1 tablespoon dried red chili flakes

- 1 teaspoon garlic powder

- 1 teaspoon ground ginger

- Salt and pepper, to taste

- 1 bell pepper, diced

- 1/2 cup roasted peanuts

- Cooked rice, for serving


1. In a small bowl, mix together the soy sauce, rice vinegar, honey, cornstarch, sesame oil, chili flakes, garlic powder, and ground ginger. Set aside.


2. In a large skillet, heat the olive oil over medium-high heat.


3. Season the chicken pieces with salt and pepper, and add them to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through.


4. Add the diced bell pepper to the skillet and cook for an additional 2-3 minutes, until it is slightly softened.


5. Pour the soy sauce mixture over the chicken and peppers, and stir to coat everything evenly. Cook for another 2-3 minutes, until the sauce thickens.


6. Add the roasted peanuts to the skillet and stir to combine.


7. Serve the Kung Pao chicken over cooked rice and enjoy! Optional: garnish with extra red chili flakes or sesame seeds for added spice and flavor.

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