Quick & Easy Kung Pao Chicken
70% authentic · Chinese-American
A simplified version of Kung Pao Chicken, adapted for speed and convenience, using readily available ingredients and a less complex sauce, while retaining the core flavors.
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Ingredients
- Chicken breast, cut into cubes1 lb
- Peanut butter2 tbsp
- Hoisin sauce3 tbsp
- Soy sauce2 tbsp
- Rice vinegar1 tbsp
- Brown sugar1 tsp
- Cornstarch1 tsp
- Red pepper flakes1/2 tsp
- Roasted peanuts1/3 cup
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Bell pepper, diced (any color)1 cup
- Vegetable oil2 tbsp
- Salt1/4 tsp
- Black pepper1/4 tsp
- Water2 tbsp
Steps
- 1
In a bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, brown sugar, cornstarch, red pepper flakes, and 2 tbsp water to create the sauce.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken, season with salt and pepper, and stir-fry until cooked through. Remove chicken.
- 3
Add remaining 1 tbsp vegetable oil to the wok. Add garlic and ginger, stir-fry until fragrant, about 30 seconds.
- 4
Add diced bell pepper and stir-fry for 2-3 minutes until slightly tender-crisp.
- 5
Return chicken to the wok. Pour in the sauce and stir until it thickens and coats everything.
- 6
Stir in roasted peanuts. Serve immediately.
