Kung Pao Chicken
Serves 45 mins prep15 mins cook
An easy BETTER-THAN-TAKEOUT recipe with juicy chicken and such a flavorful sauce!! Don't call for takeout when you can make this HEALTHIER version at home in 20 minutes! So AUTHENTIC tasting!!
0 servings
What you need
Instructions
Chicken: -1 To a large skillet, add the chicken, red peppers, oils, optionally season with salt and pepper (there's plenty of salt and spice in the sauce for me), and saute over medium-high heat for about 5 to 7 minutes, or until chicken is done and cooked through. Stir and flip frequently to ensure even cooking. -1 While the chicken and peppers are cooking, make the sauce. Kung Pao Sauce: -1 To a medium high-sided stock pot, add the hoisin and soy sauce, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry. Whisk to combine. -1 Bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until chicken and peppers are cooked. -1 Add the sauce to the skillet with the chicken, stir, and allow sauce to simmer for about 2 to 3 minutes, or until slightly reduced and thickened; scrape the sides of the skillet with a rubber spatula to prevent the sauce from burning. -1 Optionally garnish with peanuts and/or green onions and serve immediately.View original recipe