Best Kung Pao Chicken Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer more nutrients, while sunflower seeds are often cheaper.

Cut chicken into half-inch pieces.

Add a dab of sesame oil to the chicken.

Add a little soy sauce and black pepper to the chicken.

Coat the chicken with cornstarch and set aside.

Heat a skillet on medium heat and add oil.

Once the skillet is hot, add the chicken and spread it out to brown.

Chop zucchini into cubes and add to the chicken.

Chop celery and add to the chicken for crunch.

Chop green onions, reserving the tops for later.

Once the chicken is browned, add garlic, ginger, red bell pepper, and onion to the skillet.

Stir the mixture and let it cook for a few minutes.

In a separate bowl, mix brown sugar with water until dissolved.

Add soy sauce, rice wine vinegar, and sesame oil to the sugar mixture, adjusting the amount as needed.

Optionally, add chili paste or sliced hot peppers to the sauce mixture.

Add cornstarch to the sauce mixture to thicken it and mix well.

Add the remaining veggies (zucchini and celery) to the skillet with the chicken.

Pour the sauce into the skillet and turn the heat up to medium hot to bring it to a bubble.

Stir continuously while the mixture thickens.

Reduce heat back to medium and continue stirring.

Add peanuts to the mixture and stir them in.

Stir in the reserved green onion tops before serving.

Serve with cooked rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens