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One Skillet Kung Pao Chicken

5 from 5 reviews

 

Kung Pao Chicken is the ultimate stir fry experience.  It is loaded with delicious peppers, scallions and peanuts in a sweet and salty slightly spicy sauce. 

Scale

Ingredients

Sauce

Instructions

  1. In large Ziploc bag combine cut chicken, sherry, 2 tablespoons soy sauce and cornstarch. Allow to sit for 30 minutes.
  2. Add 1 tablespoon vegetable oil to large skillet or wok and heat over high heat almost to smoking point. Remove chicken from Ziploc bag with tongs so excess liquid drains off and add chicken and cook until golden brown stirring frequently. If chicken is too crowded in pan work in small batches. Remove chicken to plate.
  3. Add 1 tablespoon vegetable oil to same large skillet or wok and heat over high heat almost to smoking point. Add red and green peppers and cook until crisp tender: about 3-4 minutes stirring frequently. Add scallions, peanuts, and dried chilies and cook for 1 minute. Remove to plate.
  4. In small bowl whisk together 2 tablespoons soy sauce, hoisin sauce, sesame oil, brown sugar, balsamic vinegar, chicken broth, sriracha and cornstarch. Cook in same skillet or wok over low heat until slightly thickened. Return chicken and vegetables to skillet or wok and warm for 1-3 minutes.

Notes

I use low sodium soy sauce for all my cooking.
Hoisin sauce, sesame oil. sriracha and sambel oelek can be found in the oriental section of most grocery stores.
Dried chilies are usually found in the Mexican section or fresh produce section with the other dried peppers.
I like to soak my dried chilies for about 30-60 minutes in lukewarm water to re hydrate them prior to cooking.
If you don’t like too much heat cut the chilies open and remove seeds prior to hydrating them or cooking with them.

Keywords: CHICKEN STIR FRY, DINNER, DRIED CHILI PEPPERS, GREEN BELL PEPPER, GREEN ONION, HOISIN SAUCE, KUNG PAO, PEANUTS, RED BELL PEPPER, SCALLIONS, SESAME OIL, STIR FRY

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