kung pao chicken

Chicken

Kung Pao Chicken

Homemade kung pao chicken brings bold, spicy flavors right to your kitchen. It’s a take-out classic that comes together in less time than you'd wait for delivery.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 3 teaspoons cornstarch, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chicken stock
  • 2 tablespoons hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sriracha chili sauce or 1/4 teaspoon hot pepper sauce
  • 2 tablespoons peanut oil, divided
  • 1 small red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/4 cup minced fresh cilantro
  • 1/4 cup dry roasted peanuts

Directions

  • In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper.
  • Place remaining 2 teaspoons cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth.
  • In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm.
  • Stir-fry onion and red pepper in remaining 1 tablespoon oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

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