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close up of kung pao chicken in a bowl with white rice

Kung Pao Chicken

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

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Ingredients

  • 2 tablespoons olive oil
  • 1 large shallot, sliced
  • 1 tablespoon ginger
  • 4 garlic cloves
  • 1/4 teaspoon pepper flakes
  • 1/8 teaspoon freshly, cracked pepper
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 1/41 1/2 pounds chicken, sliced
  • 1 8-ounce can water chestnuts
  • 1/4 cup roasted, salted peanuts

For the marinade:

  • 1/4 cup soy sauce
  • 1 tablespoon corn starch
  • 1/2 teaspoon baking soda

For the sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons white wine
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons brown sugar

Instructions

  1. In a large bowl, whisk together the sauce ingredients. Add sliced chicken and marinate for about 15 minutes, or until ready to cook.
  2. In a medium bowl, whisk together the sauce ingredients. Set aside.
  3. Heat a large skillet or wok to medium-high. Add olive oil, shallots, garlic, ginger, pepper flakes and cracked pepper. Sauté, stirring occasionally, until shallots are translucent, about 5 minutes.
  4. Add celery and bell pepper. Continue to cook, stirring as needed until vegetables have softened slightly, about 3 minutes.
  5. Add chicken with marinade and cook until no longer pink, stirring occasionally to prevent burning, about 5 minutes.
  6. Add sauce, water chestnuts and peanuts. Cook until sauce has thickened, about 2 minutes.