This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up.
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I love good Chinese food. The way all the flavors come together with vegetables and chicken for the protein is amazingly addictive. I don't care about going to Chinese shops or buffets. However, having a hot meal delivered to my door occasionally is very nice. It allows me to focus on other things that evening instead of preparing a meal that the whole family will enjoy.
What ingredient do I need for Kung Pao Chicken?
- Rice
- Boneless skinless chicken thighs
- Cornstarch
- Olive oil
- Crushed red pepper
- Garlic
- Garlic chili sauce
- Zucchini
- Red Bell Peppers
- Coco aminos or soy sauce
- Optional: peanuts, rice, and green onions
How to make Kung Pao Chicken
Step 1: In a deep saute pan or wok add olive oil and crushed red pepper. Bring to medium heat.
Step 2: Cut chicken into thin slices removing all fat and toss with cornstarch.
Step 3: Add garlic to the pan and saute for 1 minute. Add in chicken and cook for 6 to 7 minutes. While the chicken is cooking, slice up the zucchini.
Step 4: Add garlic chili sauce, soy or coco aminos, and toss well. Cover and cook for another 12 minutes until the chicken is tender.
Step 5: Remove chicken and cover. Add in zucchini and bell pepper and saute on high for 5 minutes. Add chicken back to the pot and cook for 2 minutes.
Step 6: Serve with rice topped with spring onions and mixed with peanuts if there is no allergy.
Kung Pao Chicken
Ingredients
- 8 Boneless skinless chicken thighs
- 1 tbsp Cornstarch
- 1 tbsp Olive oil
- 1 tsp Crushed red pepper
- 2 tbsp Garlic
- 1 tbsp Garlic chili sauce
- 2 Zucchini cut in half lengthwise, cut half-moons
- 1 Red bell peppers deseeded and diced
- ¼ c coco aminos or soy sauce
- May add peanuts at the end if not allergy related
Instructions
- In a large skillet or wok add in the olive oil and crushed red pepper. Bring to medium heat.
- Cut chicken into thin slices removing all fat and toss with cornstarch.
- Add the garlic to the pan and saute for 1 minute.
- Add in the chicken and cook for 6 to 7 minutes.
- Add in the garlic chili sauce, soy or coco aminos, and toss well.
- Cover and cook for another 12 minutes until chicken is done and tender.
- Remove the chicken and cover. Add in zucchini and bell pepper and saute on high for 5 minutes.
- Add the chicken back to the pot and cook for 2 minutes.
- Serve with rice and can be topped with green onions and mixed with peanuts if there is not an allergy.
Notes
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