Kung Pao Chicken Stir-Fry

Description

This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it!

Ingredients

  • 1 ½ pounds skinless, boneless chicken breast halves, cut into cubes
  • 1 tablespoon cornstarch
  • salt and pepper to taste
  • 1 pinch Chinese five-spice powder, or to taste
  • ¾ cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Asian (toasted) sesame oil
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons rice vinegar
  • 1 pinch Chinese five-spice powder
  • 2 tablespoons vegetable oil, divided
  • 1 onion, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, chopped
  • 1 teaspoon red pepper flakes, or to taste
  • ⅓ cup roasted peanuts, or to taste

Instructions

  1. Mix the chicken
  2. 1 tablespoon of cornstarch
  3. salt
  4. pepper
  5. and 1 pinch of five-spice powder together in a bowl until the chicken is coated
  6. and set aside.
  7. Whisk together water
  8. soy sauce
  9. brown sugar
  10. sesame oil
  11. 1 tablespoon of cornstarch
  12. rice vinegar
  13. and 1 pinch of five-spice powder in a bowl until the mixture is smooth
  14. and set aside.
  15. Place 1 tablespoon of oil in a wok or large skillet over medium-high heat
  16. and cook and stir the chicken mixture until the chicken is browned
  17. about 5 minutes. Remove the chicken from the wok
  18. and set aside.
  19. Pour 1 more tablespoon of oil into the heated wok
  20. and stir in the onion
  21. celery
  22. garlic
  23. and red pepper flakes. Cook and stir the vegetables until they start to become tender
  24. about 3 minutes. Pour in the cornstarch mixture
  25. and cook and stir until the sauce thickens
  26. about 1 minute. Remove the wok from the heat
  27. lightly stir in the cooked chicken and peanuts
  28. and serve.

Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins

Servings: 6

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