Kung Pao chicken
Nothing makes me happier than my kids not only going for seconds during dinner tonight but also thirds. As a family, our favorite is Asian food. I like to try different dishes that are healthy, delicious, and most importantly, easy. This Kung Pao chicken recipe is from Lauren Miyashiro at Delish.com. I promise your family will love it and it only takes 30 minutes.
SERVINGS:4
PREP TIME: 20 MINS
TOTAL TIME: 30 MINS
INGREDIENTS
1/4 c. soy sauce, divided
1 tbsp. rice wine (or white wine)
3 tsp. cornstarch, divided
1 lb. chicken breast, chopped into 1″ pieces
1/4 c. low-sodium chicken broth
2 tbsp. apple cider vinegar
1 tbsp. hoisin sauce
2 tsp. sesame oil
1 tsp. garlic chili paste
1 tbsp. vegetable oil
2 cloves garlic, minced
1 bell pepper, chopped
3 green onions, finely sliced
1/3 c. Chopped peanuts
DIRECTIONS
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In a medium bowl, combine 1 tablespoon soy sauce, rice wine, and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes.
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Make the sauce: In a small bowl, whisk together remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil, and garlic chili paste. Whisk until evenly combined.
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In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through about 10 minutes. Remove from heat.
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Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more.
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Return chicken to skillet and pour in the sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened about 2 minutes.
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Stir in green onions and peanuts. Serve immediately.