Tips for Experienced Cooks
To elevate the dish further, consider marinating the chicken pieces in a bit of soy sauce, rice vinegar, and cornstarch prior to cooking. This not only adds flavor but also gives the chicken a smoother texture. Also, for a more balanced flavor profile, you can try adding a splash of sesame oil to the sauce mix. Lastly, playing with the level of red pepper flakes or adding Szechuan peppercorns can adjust the spiciness to match your preferences while adding an authentic touch.
Step 1: Prepare the sauce
In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, cornstarch, honey, and rice vinegar. Set aside.
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Step 2: Cook the chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- 2 tablespoons vegetable oil
- 1 lb chicken, cut into bite-sized pieces
Step 3: Add aromatics
Add the garlic, ginger, and red pepper flakes to the skillet and cook for 1-2 minutes, until fragrant.
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 teaspoon red pepper flakes
Step 4: Cook the vegetables
Add the sliced bell peppers to the skillet and cook for an additional 2-3 minutes, until slightly softened.
- 2 bell peppers, sliced
Step 5: Finish the dish
Pour the sauce over the chicken and vegetables and stir to combine. Cook for an additional 2-3 minutes, until the sauce has thickened. Stir in the peanuts and cook for an additional 1-2 minutes, until heated through.
- Sauce from Step 1
- 1/2 cup roasted peanuts
Step 6: Serve
Serve the Kung Pao chicken over a bed of brown rice.
Meat, Eggs, & Dairy
- 1 pound boneless skinless chicken breast
Fresh Produce & Herbs
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1/2 inch fresh ginger
Seasonings & Spices
- 1/2 clove fresh garlic
- 1/2 teaspoon red pepper flakes
Pantry Items
- 1/2 cup unsalted peanuts
- 1/2 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 4 cups cooked brown rice