Spicy Kung Pao Chicken Stir-Fry
Spicy Kung Pao Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon brown sugar, packed
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
For the Stir-Fry
- 2 tablespoons peanut oil, or other high smoke point oil
- 10 dried red chilies, stems removed, cut in half or left whole
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch half-moons
- 3 green onions, white and light green parts sliced into 1-inch pieces, green tops reserved for garnish
- 1/2 cup roasted peanuts, unsalted
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon hoisin sauce, 1 tablespoon chili garlic sauce, 1 tablespoon packed brown sugar, 1 teaspoon cornstarch, and 1/2 cup chicken broth until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat until shimmering. Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant, being careful not to burn them. Remove the chilies and peppercorns with a slotted spoon and set aside.
⏱️ 1 min
- 4
Add the remaining 1 tablespoon of peanut oil to the wok. Increase heat to high. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until browned and mostly cooked through. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant. Add the red bell pepper, zucchini, and the white and light green parts of the green onions. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
⏱️ 3 min
- 6
Return the cooked chicken to the wok. Give the prepared Kung Pao sauce a quick whisk, then pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens.
⏱️ 2 min
- 7
Stir in the roasted peanuts and the reserved dried red chilies and Sichuan peppercorns. Toss to combine.
⏱️ 1 min
- 8
Serve immediately over steamed rice, garnished with the reserved green onion tops.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Kung Pao Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon brown sugar, packed
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
For the Stir-Fry
- 2 tablespoons peanut oil, or other high smoke point oil
- 10 dried red chilies, stems removed, cut in half or left whole
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch half-moons
- 3 green onions, white and light green parts sliced into 1-inch pieces, green tops reserved for garnish
- 1/2 cup roasted peanuts, unsalted
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon hoisin sauce, 1 tablespoon chili garlic sauce, 1 tablespoon packed brown sugar, 1 teaspoon cornstarch, and 1/2 cup chicken broth until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat until shimmering. Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant, being careful not to burn them. Remove the chilies and peppercorns with a slotted spoon and set aside.
⏱️ 1 min - 4
Add the remaining 1 tablespoon of peanut oil to the wok. Increase heat to high. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until browned and mostly cooked through. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant. Add the red bell pepper, zucchini, and the white and light green parts of the green onions. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
⏱️ 3 min - 6
Return the cooked chicken to the wok. Give the prepared Kung Pao sauce a quick whisk, then pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens.
⏱️ 2 min - 7
Stir in the roasted peanuts and the reserved dried red chilies and Sichuan peppercorns. Toss to combine.
⏱️ 1 min - 8
Serve immediately over steamed rice, garnished with the reserved green onion tops.
⏱️ 1 min