Kung pao chicken is one of those iconic Chinese takeout dishes and turns out, it’s pretty easy to make yourself at home! It’s the perfect amount of spicy and sweet and this recipe reminds me of the version I get from my local Chinese place. I wasn’t able to find peanuts at my grocery store for the dish so I used cashews instead, but you can use either one! Pair with some freshly cooked rice and you’ve got a perfect meal that’ll last you for days. What’s your favorite Chinese takeout dish?
Kung Pao Chicken
Ingredients
- 2 lbs boneless skinless chicken breast, sliced into thin strips
- 1 red bell pepper, sliced into large cubes
- 1 green bell pepper, sliced into large cubes
- 1 bunch green onions, trimmed and sliced into large pieces
- 1/2 cup cashews
- 10 dried red chili peppers, sliced lengthwise
- 1/4 cup soy sauce
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp toasted sesame oil
- 2 tbsp cornstarch
Kung Pao Sauce
- 1/3 cup seasoned rice vinegar
- 1/4 cup soy sauce
- 2 tbsp granulated sugar
Instructions
- In a small bowl, add the kung pao sauce ingredients together and whisk until combined. Set aside until later.
- In a large bowl, combine the 1/4 cup soy sauce and the cornstarch. Whisk until completely smooth and no clumps remain. Add all the chicken slices and toss until all of the chicken is well coated in the marinade.
- In a large cast iron skillet, heat 2 tbsp of sesame oil over high heat. Once the pan is hot and the oil is simmering, stir fry the chicken strips in 3-4 batches; it should only take a minute or two per side. If you have a thermometer, make sure the chicken reaches an internal temperature of 165°F. Once the chicken is cooked, remove from the pan and set aside for the moment.
- In the same pan, add the last tbsp of sesame oil. Once the oil has heated up, add the bell peppers and stir fry for 4-5 minutes, the bell peppers should begin to soften and brown. Add the green onions, chili peppers, garlic, ginger, and cashews. Stir fry everything for another ~2 minutes and then add back the chicken and the kung pao sauce prepared set aside in the beginning. Let the sauce simmer and thicken for a few minutes, stirring occasionally to make sure everything is getting evenly coated.
- Once done, remove from the heat and serve immediately. Garnish with sesame seeds and enjoy!
