Kung Pao Chicken

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup unsalted peanuts
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, chopped
• 1 egg white

Steps

1. 1 In a bowl, toss chicken cubes with egg white to coat.
2. 2 Heat 2 tablespoons oil in a wok or large skillet over medium-high heat. Add chicken and cook until golden brown, remove and set aside.
3. 3 In the same pan, add remaining oil, then garlic and ginger, sauté for 30 seconds.
4. 4 Add bell peppers and onions, stir-fry for 2 minutes.
5. 5 Return chicken to the pan, add soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes. Stir to coat.
6. 6 Toss in peanuts and cook for another minute.
7. 7 Garnish with chopped green onions and serve immediately.

Nutrition

Tips

• For a vegetarian option, substitute chicken with tofu or tempeh.
• Adjust the amount of red pepper flakes to control the spiciness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Serving Suggestions

• Serve with steamed jasmine rice and a side of sesame seeds.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ