This recipe has the perfect balance of sweet, savory, and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with chow mein or fried rice.
Total Time
30min
5.0
1 Ratings
Author: Kim's Cravings
Servings:
4
Ingredients
•
2
Tbsp
Olive Oil
•
1/2
Large
Yellow Onion
, diced
•
1
Red Bell Pepper
, diced
•
1
lb
Boneless, Skinless Chicken Breasts
or Chicken Tenders
•
1/8
tsp
Cayenne Pepper
(optional)
•
1
bunch
Scallions
, thinly sliced
•
1/4
cup
Dry Roasted and Salted Peanuts
•
to taste
Salt
•
to taste
Ground Black Pepper
Kung Pao Chicken Sauce
•
1/2
cup
Cold
Water
•
2
Tbsp
Hoisin Sauce
•
2
Tbsp
Soy Sauce
•
1 1/2
Tbsp
Granulated Sugar
•
1/2
Tbsp
Corn Starch
•
1/2
Tbsp
Worcestershire Sauce
•
1/2
Tbsp
Sesame Oil
•
1
clove
Garlic
, minced
•
1/2
tsp
Ground Ginger
Cooking Instructions
1.
In a large skillet, heat
Olive Oil (2 Tbsp)
over medium heat. Sauté
Yellow Onion (1/2)
and
Red Bell Pepper (1)
for about 5 minutes and until softened.
2.
While veggies are cooking, cut
Chicken (1 lb)
into bite-sized pieces and sprinkle them with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Cayenne Pepper (1/8 tsp)
if using. Add in the hot pan to cook thoroughly to brown.
3.
In a small bowl, whisk together
Water (1/2 cup)
,
Hoisin Sauce (2 Tbsp)
,
Soy Sauce (2 Tbsp)
,
Granulated Sugar (1 1/2 Tbsp)
,
Corn Starch (1/2 Tbsp)
,
Worcestershire Sauce (1/2 Tbsp)
,
Sesame Oil (1/2 Tbsp)
,
Garlic (1 clove)
, and
Ground Ginger (1/2 tsp)
. Pour into a hot pan and simmer to thicken the sauce.
4.
Before serving, toss together with
Scallions (1 bunch)
and
Peanuts (1/4 cup)
. Serve over white rice.
Author's Notes
For spice, start with 1/8 tsp cayenne pepper and add more as desired.
To store: Cool completely and store in an airtight container for up to 4-5 days. To rewarm, cover and reheat in the microwave in 30-second intervals until hot.
Nutrition Per Serving
CALORIES
310
FAT
15.0 g
PROTEIN
27.6 g
CARBS
17.5 g
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