Kung Pao Chicken
Tender chicken, crisp bell pepper, and roasted peanuts tossed in a glossy, spicy-savory sauce with soy, vinegar, garlic, ginger, and dried chiles.
Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds chicken thighs, boneless, skinless
- 0.75 cup unsalted roasted peanuts
- 1 large red bell pepper
- 4 each green onions
- 8 each dried red chiles
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 0.333 cup low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 0.5 teaspoon kosher salt
Cooking instructions
- Cut the chicken into 1-inch pieces and toss with the salt. Slice the bell pepper into 1-inch pieces. Thinly slice the green onions, keeping the white and green parts separate. Mince the garlic and grate the ginger. (about 10 min)
- Whisk the soy sauce, rice vinegar, brown sugar, and cornstarch in a small bowl until smooth. (about 2 min)
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the peanuts and dried chiles; stir-fry for 1 to 2 minutes, until the peanuts are lightly golden and the chiles are fragrant. Transfer to a plate. (about 2 min) — Medium-high heat
- Add the remaining 2 tablespoons oil. Spread the chicken in a single layer and cook without moving for 2 minutes. Stir-fry for 3 to 4 minutes more, until browned and the thickest pieces reach 165°F. (about 6 min) — Medium-high heat
- Add the bell pepper and the white parts of the green onions. Stir-fry for 2 minutes, then add the garlic and ginger and cook for 30 seconds, until fragrant. (about 3 min) — Medium-high heat
- Whisk the sauce again and add it to the skillet. Return the peanuts and chiles, then toss for 1 to 2 minutes, until the sauce thickens and coats the chicken. Stir in the green onion tops and serve immediately over rice if desired. (about 2 min) — Medium-high heat