Kung Pao Chicken

Ingredients

• 1 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 2 tbsp cornstarch (For coating the chicken)
• 2 tbsp neutral cooking oil (For stir-frying)
• 3 cloves garlic (Minced)
• 1 tbsp fresh ginger (Minced or finely grated)
• 0.5 yellow onion (Cut into bite-size chunks)
• 1 bell pepper (Cut into bite-size pieces)
• 2 stalks celery (Sliced on the bias)
• 8 dried red chiles (Use fewer for a milder dish; break or leave whole)
• 0.5 cup roasted unsalted peanuts (Extra peanuts may be added for crunch)
• 3 tbsp low-sodium soy sauce (For the sauce)
• 2 tbsp Chinkiang black vinegar (Rice vinegar can be substituted)
• 1 tbsp hoisin sauce (For sweetness and depth)
• 1 tsp granulated sugar (For the sauce)
• 1 tsp sesame oil (For the sauce)
• 0.25 cup chicken broth (Helps create the glossy sauce)
• 1 tsp cornstarch (For thickening the sauce)
• 2 green onions (Sliced, for garnish)

Steps

1. 1

   Cut the chicken into bite-size pieces and coat it evenly with the cornstarch. Prepare the garlic, ginger, onion, bell pepper, celery, dried chiles, and green onions before heating the wok, since the stir-fry cooks quickly.

2. 2

   Whisk the soy sauce, black vinegar, hoisin sauce, sugar, sesame oil, chicken broth, and 1 teaspoon cornstarch together in a small bowl until smooth. Set the sauce aside.

3. 3

   Heat a wok or large skillet over high heat until very hot. Add the neutral oil and swirl to coat the cooking surface.

4. 4

   Add the coated chicken in a single layer. Stir-fry for about 4–6 minutes, turning the pieces regularly, until browned on the outside and cooked through. Transfer the chicken to a plate.

5. 5

   Add the garlic, ginger, and onion to the hot wok. Stir-fry for about 30–60 seconds, until fragrant and the onion begins to soften.

6. 6

   Add the bell pepper and celery. Stir-fry for 1–2 minutes, keeping the vegetables crisp-tender rather than soft.

7. 7

   Add the dried chiles and stir-fry briefly, about 30 seconds, until fragrant. Watch them closely so they do not burn.

8. 8

   Return the cooked chicken to the wok and pour in the prepared sauce. Toss continuously over high heat for 1–2 minutes, until the sauce bubbles, thickens, and coats the chicken and vegetables in a glossy layer.

9. 9

   Add the roasted peanuts and toss just long enough to distribute them while keeping them crunchy.

10. 10

    Remove the wok from the heat. Garnish with the sliced green onions and serve immediately, preferably with steamed rice.

Notes

The transcript does not provide exact quantities, so the ingredient amounts and sauce composition are reconstructed estimates based on the dish description and standard Kung Pao technique. Keep the wok very hot and cook in batches if crowded; overcrowding will steam the chicken and soften the vegetables. The stated source nutrition was 31 g protein and 309 kcal per serving, but the reconstructed ingredient quantities produce a higher estimate, especially if served with rice.

Nutrition per serving

• main
• weeknight dinner
• stir-fried
• chicken
• spicy
• better-than-takeout
• East Asian
• 30-minute meal