This Hunan style Kung Pao Chicken (or beef or shrimp) recipe is quick and easy to make. It also tastes similar to what you get from a famous restaurant food chain! It's naturally sweetened, and full of the classic flavors of the restaurant dish we all love!
Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins
4Chicken Breasts (Or about 1 Lb.)You can use Chicken Thighs as well, or use beef or 20 large (21 - 30 per pound) peeled & deveined shrimp)
4Chinese chili peppers, cut in halfYou can also use Arbol or Thai chilis if you prefer
4Garlic Cloves, minced
½tspGinger, Minced
1Green Bell Pepper
1Red Bell Pepper
4tspSoy Sauce
4tbspRice Wine Vinegar
2tspToasted Sesame Oil
1tbspCornstarchOr Arrowroot if you're wanting lower carbs
⅛tspWhite Pepper
½cupPeanuts
2tbspVegetable, Canola or Peanut Oil
¼cupWater
2tspSichuan peppercorns (optional)
1
Combine chicken (or beef / shrimp) in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
2
Heat 2 tbs vegetable oil in skillet or wok over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles (and Sichuan peppercorns if using). Stir fry for a few seconds until peppers begin to darken.
3
Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Stir fry for about 2-3 minutes or until peppers are nearly tender. Add in the peanuts and mix well, then remove mixture from pan (or wok).
4
Heat 12 tbs of vegetable oil in the skillet or wok over high heat. Stir in chicken mixture and cook until chicken is no longer pink in the center (about 5 minutes).
5
Add the bell pepper mixture from earlier to the chicken and mix well. Add the green onions and a few drops of sesame oil, mix it well and serve with jasmine rice or thick rice noodles.
4Chicken Breasts (Or about 1 Lb.)You can use Chicken Thighs as well, or use beef or 20 large (21 - 30 per pound) peeled & deveined shrimp)
4Chinese chili peppers, cut in halfYou can also use Arbol or Thai chilis if you prefer
4Garlic Cloves, minced
½tspGinger, Minced
1Green Bell Pepper
1Red Bell Pepper
4tspSoy Sauce
4tbspRice Wine Vinegar
2tspToasted Sesame Oil
1tbspCornstarchOr Arrowroot if you're wanting lower carbs
⅛tspWhite Pepper
½cupPeanuts
2tbspVegetable, Canola or Peanut Oil
¼cupWater
2tspSichuan peppercorns (optional)
Directions
1
Combine chicken (or beef / shrimp) in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
2
Heat 2 tbs vegetable oil in skillet or wok over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles (and Sichuan peppercorns if using). Stir fry for a few seconds until peppers begin to darken.
3
Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Stir fry for about 2-3 minutes or until peppers are nearly tender. Add in the peanuts and mix well, then remove mixture from pan (or wok).
4
Heat 12 tbs of vegetable oil in the skillet or wok over high heat. Stir in chicken mixture and cook until chicken is no longer pink in the center (about 5 minutes).
5
Add the bell pepper mixture from earlier to the chicken and mix well. Add the green onions and a few drops of sesame oil, mix it well and serve with jasmine rice or thick rice noodles.
