Description
Easy Kung Pao Chicken is a 30-minute Sichuan-style lunch with tender chicken, crunchy cashews or peanuts, dried chilies, and a light glossy sauce with savory, tangy, sweet, spicy, and slightly numbing flavors.
Ingredients
- Chicken and Marinade:
- 1 1/2 lb boneless skinless chicken breast, cut into bite-size pieces
- 1 tbsp tamari or soy sauce
- 1 tbsp dry sherry or Shaoxing wine
- 1 tsp arrowroot powder or cornstarch
- Kung Pao Sauce:
- 3 tbsp tamari or soy sauce
- 2 tbsp water
- 1 tbsp dry sherry or Shaoxing wine
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 2 tsp arrowroot powder or cornstarch
- Stir-Fry:
- 3 tbsp avocado oil
- 1 red bell pepper, seeded and chopped
- 8 dried red chilies, kept whole or partly sliced for more heat
- 4 garlic cloves
- 1 tbsp finely grated fresh ginger
- 1 tsp Sichuan peppercorn powder
- 4 green onions, sliced
- 1/2 cup raw cashews or peanuts
Instructions
- Mix the chicken with 1 tbsp tamari or soy sauce, 1 tbsp dry sherry or Shaoxing wine, and 1 tsp arrowroot powder or cornstarch. Let it sit while you prepare the sauce.
- Whisk together 3 tbsp tamari or soy sauce, 2 tbsp water, 1 tbsp dry sherry or Shaoxing wine, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp toasted sesame oil, and 2 tsp arrowroot powder or cornstarch. Set aside.
- Toast the cashews or peanuts in a dry wok or large sauté pan over medium-high heat for about 1 minute, stirring continuously. Remove the nuts from the pan.
- Heat 2 tbsp avocado oil in the wok or pan. Add the chicken and stir-fry for 3 to 4 minutes until lightly browned and fully cooked. Transfer the chicken out of the pan.
- Add the remaining 1 tbsp avocado oil if needed. Stir-fry the red bell pepper, dried red chilies, garlic, ginger, and Sichuan peppercorn powder for 3 to 4 minutes.
- Stir the prepared sauce again and pour it into the pan. Return the chicken to the pan and add the sliced green onions.
- Cook for another 1 to 2 minutes until the sauce turns glossy and slightly thickens.
- Remove from the heat and stir in the toasted cashews or peanuts. Serve alone or with white or fried rice.
Notes
For minimal heat, leave the dried chilies whole. For mild heat, cut open 2 to 3 chilies and include their seeds. Slice more chilies for greater heat.
If Sichuan peppercorn powder or dried red chilies are unavailable, use sambal oelek, chili powder, red pepper flakes, or cayenne for heat.
Chicken thighs can replace chicken breast for a more tender result.
Cornstarch and arrowroot powder are interchangeable.
Dry sherry can replace Shaoxing wine.
Chinese black vinegar can replace rice vinegar.
Regular soy sauce can replace dark soy sauce. Tamari or coconut aminos offer alternatives when avoiding gluten. Check product labels when needed.
Peanuts are the traditional nut option, while cashews also work well.
You can use a regular frying pan instead of a wok.
Serve with white or fried rice, bok choy or other vegetables, or lettuce cups.
Refrigerate cooled leftovers in an airtight container for 3 to 4 days.
Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.