Description
This flavorful Kung Pao Chicken recipe features tender marinated chicken pieces seared to perfection, crisp-tender vegetables, and a vibrant orange-chili sauce with a hint of sweetness. Garnished with roasted peanuts, green onions, and sesame seeds, it’s a delightful and spicy dish perfect served over hot rice.
Ingredients
Scale
For the Marinade:
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry or Shaoxing wine
- 1 and 1/2 pounds chicken breasts or chicken thighs, cut into 1-2 inch pieces
- 1 tablespoon vegetable oil, plus more for searing
For the Veggies:
- 1 tablespoon vegetable oil, for sautéing the veggies
- 1 red bell pepper, chopped into squares
- 1 green bell pepper, chopped into squares
- 2 small zucchini, sliced into 2 inch pieces
- 1/2 cup onion, chopped
- 4 cloves garlic, smashed and minced
- 1 and 1/2 inches fresh ginger, grated or minced (about 1 tablespoon) or 1 tablespoon ginger paste
For the Sauce:
- 2 teaspoons cornstarch
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp (adjust to taste)
- 1/2 cup chicken broth (or substitute with 1/2 cup water and 3/4 teaspoon Better Than Bouillon Chicken base)
- 1 teaspoon orange zest, from 1 orange
- 3 tablespoons fresh orange juice, from 1/2 an orange
To Serve:
- 1/2 cup roasted salted peanuts or roasted salted cashews
- Chopped green onions for garnish
- White sesame seeds for garnish
- Hot rice (such as Coconut Jasmine Rice, white rice, brown rice, cauliflower rice, or basmati rice)
Instructions
- Marinate the chicken: In a medium bowl, whisk together 1/4 cup low sodium soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sherry or Shaoxing wine. Cut the chicken into 1-2 inch pieces and add to the marinade. Stir to coat well and set aside at room temperature for 15 minutes.
- Prepare the vegetables: Chop the red and green bell peppers into squares. Slice the zucchini lengthwise and chop into 2 inch pieces. Chop 1/2 cup onion. Smash and mince 4 cloves of garlic. Peel and mince or grate 1 and 1/2 inches fresh ginger. Set garlic and ginger aside separately from other vegetables.
- Make the sauce: In a small bowl, whisk together 2 teaspoons cornstarch, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon chili crisp, 1/2 cup chicken broth, 1 teaspoon orange zest, and 3 tablespoons fresh orange juice. Keep the whisk in the bowl for a final stir before adding to the skillet.
- Sear the chicken: Heat a 12-inch cast iron skillet or wok over medium-high heat for 2-3 minutes until very hot. Add 1 tablespoon vegetable oil and swirl to coat the pan. Add chicken pieces in batches with space between each piece. Let cook undisturbed for 2-3 minutes until browned on the bottom. Flip and sear the other side for about 1 minute. Reduce heat to medium and cook a few more minutes until chicken reaches an internal temperature of 160°F or no longer pink inside. Remove chicken to a plate and repeat with remaining pieces.
- Cook the vegetables: Add 2 tablespoons vegetable oil to the same skillet and increase heat to medium-high. Add the bell peppers, onion, and zucchini. Sauté for about 2 minutes until crisp-tender. Add garlic and ginger; stir and cook another 1-3 minutes to desired tenderness, keeping vegetables crisp-tender.
- Combine chicken and sauce: Return the cooked chicken and any juices to the skillet with the vegetables. Pour in the prepared orange chili sauce and stir to combine, scraping up browned bits from the pan. Stir in 1/2 cup roasted peanuts or cashews to coat with sauce. Remove from heat.
- Garnish and serve: Sprinkle with chopped green onions and white sesame seeds. Serve hot over rice such as Coconut Jasmine Rice, white rice, brown rice, cauliflower rice, or basmati rice. Offer extra chili crisp sauce at the table for added spice.
Notes
- For the chicken broth substitute, mix 1/2 cup water with 3/4 teaspoon Better Than Bouillon Chicken base.
- If you don’t have a cast iron skillet, use your heaviest skillet or a wok for best results.
- Adjust the amount of chili crisp to control spiciness according to preference.
- Vegetables should remain crisp-tender to reflect traditional Kung Pao texture and flavor.
- Serving with coconut jasmine rice adds a lovely aromatic complement to the bold flavors in this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
