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Kung Pao Chicken
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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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Dinner, Main Course, Supper
Cuisine
Chinese
Servings
6
Servings
Ingredients
1x
2x
3x
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
NOTES: If you feel that the chicken needs more flavor I would recommend letting it sit in soy sauce for 6 hours prior t cooking.
Keyword
Kung Pao Chicken
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