Spicy, savory, crunchy Kung Pao Chicken perfection

This Kung Pao Chicken is a flavorful and satisfying dish, combining tender chicken, crunchy peanuts, and a spicy, tangy sauce. The dried chilies and Sichuan peppercorns add a delicious heat, balanced by the sweet and savory hoisin and soy sauce. Bell peppers provide a fresh crunch, while garlic and ginger infuse bold aromas. This dish is quick to prepare, making it a perfect choice for weeknight dinners. Serve it with steamed jasmine rice to soak up the rich sauce,

Ingredients

• 1 lb. boneless, skinless chicken breasts, diced into bite-sized pieces
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp cornstarch
• 3 tbsp avocado or coconut oil (for frying)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3-4 dried red chilies (adjust to your spice preference)
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 1/4 cup unsalted peanuts
• 3 green onions, chopped
• 1 tbsp sugar or honey
• 1/2 cup chicken broth
• 1 tbsp dark soy sauce (optional for color)
• 1 tsp Sichuan peppercorns (optional, for authentic flavor)
• Cooked rice (for serving)

Directions

1. Marinate the chicken

• In a bowl, mix soy sauce, hoisin sauce, rice vinegar, and sesame oil.
• Add the chicken and marinate for about 15 minutes.

2. Coat the chicken

• After marinating, sprinkle cornstarch over the chicken and mix well.

3. Stir-fry the chicken

• Heat 2 tbsp of avocado or coconut oil in a large skillet or wok over medium-high heat.
• Add the chicken in batches, stir-frying until golden and cooked through (about 4-5 minutes).
• Remove and set aside.

4. Cook the veggies and spices

• In the same skillet, add the remaining 1 tbsp oil.
• Add the dried red chilies, Sichuan peppercorns (if using), garlic, and ginger.
• Stir-fry for about 30 seconds until fragrant.
• Add the bell peppers and stir-fry for 2-3 minutes until they begin to soften.

5. Prepare the sauce

• In a small bowl, combine the chicken broth, sugar or honey, and dark soy sauce (if using).
• Pour this mixture into the skillet with the vegetables.

6. Combine everything

• Add the stir-fried chicken back into the skillet along with the peanuts and chopped green onions.
• Stir everything together, allowing the sauce to thicken and coat the chicken (about 2-3 minutes).

7. Serve

• Serve your Kung Pao Chicken over a bed of steamed rice.