Kung Pao Chicken
Kung Pao Chicken brings together a delightful kick of spice, the tangy zest of orange, and the satisfying crunch of roasted peanuts, creating a stir-fry experience that captivates the senses. Paired with creamy coconut jasmine rice, this dish perfectly balances heat, sweetness, and texture for a meal that dazzles on every level.
Ingredients
- 1/4 cup low-sodium soy sauce
- 1 tbsp cornstarch
- 1 tbsp sherry or Shaoxing wine
- 11/2 Ibs hicken breasts or thighs cubed
- 1 tbsp vegetable oil for chicken
- 1 tbsp vegetable oil for veggies
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 small zucchinis chopped
- 1/2 cup onion
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp cornstarch
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp chili crisp
- 1/2 cup chicken broth
- 1 tsp orange zest
- 3 tbsp orange juice
- 1/2 cup roasted peanuts or cashews
- Green onions and sesame seeds for garnish
Instructions
- Marinate the Chicken: Combine soy sauce, cornstarch, and wine in a bowl. Add cubed chicken, mix thoroughly, and marinate for 15 minutes.
- Prepare the Vegetables: Dice the bell peppers, zucchini, and onion. Mince garlic and ginger for the stir-fry.
- Cook the Chicken: Heat 1 tbsp vegetable oil in a skillet. Sear the chicken in batches until golden, then set aside.
- Sauté the Vegetables: Add 1 tbsp oil to the skillet. Cook the peppers, zucchini, and onion until tender-crisp. Add garlic and ginger, cooking just until fragrant.
- Create the Sauce: Mix all sauce ingredients in a bowl. Pour the sauce into the skillet, simmering briefly until it thickens.
- Combine and Serve: Return the chicken to the skillet, add roasted peanuts, and toss everything to coat in the sauce. Serve over coconut jasmine rice, garnished with green onions and sesame seeds.