Description
A quick and satisfying dish that perfectly balances sweet, salty, sour, and spicy flavors.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tbsp cornstarch
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar or honey
- 1 tbsp dark soy sauce or oyster sauce
- 1/2 cup chicken stock or water
- 1–2 tbsp neutral oil
- 1–2 dried red chilies
- 1 tsp Sichuan peppercorns (optional)
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 scallions, chopped (white and green parts separated)
- 1 bell pepper, sliced
- 1 cup mushrooms (shiitake or cremini), sliced
- 1/2 cup roasted peanuts or cashews
- 1 tsp sesame oil
Instructions
- Toss chicken with 1 tbsp soy sauce and 1 tbsp cornstarch; let rest for 10 minutes.
- Mix sauce ingredients: 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sugar, 1 tbsp dark soy, and 1/2 cup chicken stock. Stir in 1 tsp cornstarch and set aside.
- Heat oil in a skillet over medium-high heat; add dried chilies and Sichuan peppercorns for 30 seconds. Add chicken in a single layer, sear on both sides, and remove from the skillet.
- Sauté garlic, ginger, and white scallions in the skillet; add bell peppers and mushrooms, cook until softened. Return chicken, stir in sauce, and cook until thickened.
- Stir in peanuts and sesame oil; garnish with green scallions and optional sesame seeds before serving.
Notes
Adjust the heat to your preference; swap ingredients as needed for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Kung Pao, Chicken, Stir-Fry, Easy Recipes, Quick Dinner
