Description
Spicy Kung Pao Chicken delivers a bold Chinese classic with fiery peppers and tender chicken pieces dancing in a tangy sauce. Crisp peanuts and green onions complete this zesty dinner that will excite hungry diners craving authentic flavors.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds chicken tenderloins, cut into 1-inch pieces
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- 5 scallions, white and green parts, thinly sliced
- 0.33 cup whole roasted unsalted peanuts or cashews
Sauce and Seasoning Ingredients:
- 2.5 tablespoons vegetable oil
- 1.5 tablespoons soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon hoisin sauce
- 1.5 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Asian/toasted sesame oil
- 3 teaspoons cornstarch
- 0.5 teaspoon crushed red pepper flakes
- 0.25 teaspoon ground ginger
- 0.33 cup water
Aromatics and Garnish:
- 3 cloves garlic, chopped
- 0.25 teaspoon salt
Instructions
- Prepare a zesty marinade by blending soy sauce, dry sherry, and cornstarch until smooth. Thoroughly coat chicken pieces, allowing them to absorb flavors for 15 minutes at room temperature.
- Craft a robust sauce by whisking ingredients until cornstarch completely dissolves, ensuring a silky consistency.
- Ignite a large nonstick skillet on high heat. Drizzle oil and quickly sauté bell peppers and celery with a pinch of salt, cooking for approximately 5 minutes until edges caramelize. Transfer vegetables to a holding bowl.
- Utilize the same scorching skillet to cook chicken in batches. Sear each piece for roughly 1½ minutes per side, maintaining high heat and avoiding overcrowding. Ensure chicken is thoroughly cooked and golden.
- Infuse the skillet with aromatics by quickly sautéing garlic and scallion whites for 30 seconds. Reunite chicken and vegetables in the pan, pour prepared sauce, and gently toss.
- Reduce heat and simmer for 30 seconds, allowing sauce to thicken and coat ingredients uniformly. Finish by sprinkling roasted nuts for a delightful crunch and textural contrast.
Notes
- Marinate chicken longer for deeper flavor infusion, letting it sit up to 30 minutes in the refrigerator.
- Ensure skillet is scorching hot to achieve authentic wok-style sear and prevent chicken from becoming soggy.
- Use low-sodium soy sauce to control salt levels, making the dish more diet-friendly and heart-healthy.
- Substitute chicken with tofu or tempeh for a vegetarian version, pressing out excess moisture before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg