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Easy Kung Pao Chicken Recipe
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Easy Kung Pao Chicken

Who needs takeout when you can make this easy Kung Pao Chicken Recipe at home? Delicious sauce, flavorful chicken, & traditional nuts & vegetables. It's also gluten-free!! 
Course Main Dishes
Cuisine Chinese
Keyword Chinese Chicken Dinner, Easy Kung Pao Chicken, Kung Pao Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 302kcal

Ingredients

Meat

  • 1 lb boneless, skinless chicken breasts cut into cubes

Produce

  • 2 garlic cloves minced
  • 1/4 tsp ground ginger
  • 1/2 green bell pepper chopped
  • 4 green onions chopped
  • 1/4 cup peanuts roasted
  • 1/2 red bell pepper chopped

Marinade

  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons balsamic vinegar (good quality)
  • 2 teaspoons corn starch

Sauce

  • 2 teaspoons balsamic vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

Baking & Spices

  • 1/2 tsp red pepper flakes (optional)

Oils & Vinegar

  • 2 tbsp Peanut or vegetable oil

Instructions

  • In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 10 minutes.
  • In another bowl, combine the balsamic vinegar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir until the cornstarch is dissolved and set aside.
  • Heat peanut oil (or vegetable oil) in a wok or large cast iron skillet over medium-high heat.
  • Stir in the crushed red pepper flakes.
  • Add the chopped red and green bell peppers to the hot skillet and cook until they are softened. Stir in the minced garlic and grated ginger and continue stirring for about 1 minute. 
  • Add the chicken and continue stirring the chicken for about 4 or 5 minutes or until it is no longer pink.
  • Pour the sauce over the chicken and vegetables and cook until the sauce is thickened.
  • Garnish with peanuts and chopped green onions. Serve hot over rice

Notes

I originally posted this Easy Kung Pao Chicken Recipe on PenneyLane.com as a contributor.
This recipe was formerly posted at http://penneylane.com/easy-kung-pao-chicken-recipe/  However, that blog no longer exists, and this is the original recipe.
 

Nutrition

Calories: 302kcal | Carbohydrates: 10g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 771mg | Potassium: 591mg | Fiber: 2g | Sugar: 4g | Vitamin A: 749IU | Vitamin C: 35mg | Calcium: 22mg | Iron: 1mg