Easy Spicy Kung Pao Chicken
I love Chinese take out as much as anyone, but this Easy Spicy Kung Pao Chicken is so simple and delicious, you won’t miss getting take out. Making your own is also much healthier! Serve with a side of Trader Joe’s frozen egg rolls and you have dinner. So good and super easy.
I have made this recipe dozens of times and everyone in my family loves it. If you don’t have peanuts, chop up some cashews. To control the heat factor, you can substitute the poblano peppers with green peppers, or omit a bit or all of the jalapeno. No white wine on hand? Use red wine or sherry. This is one of those versatile recipes that is hard to mess up.
Although the ingredient list is a little long, the bulk of the ingredients are part of the luscious brown sauce that just makes this dish. You are basically stir frying chicken with a few veggies. So don’t let the list of ingredients intimidate you.
Spoon Easy Spicy Kung Pao Chicken over my Simply Perfect Oven Rice and heat up some frozen egg rolls on the side for a quick dinner!
Easy Spicy Kung Pao Chicken
Ingredients
- 1 1/2 pounds chicken tenders cubed
- 2 Tbsp + 1 tsp cornstarch divided
- 2 Tbsp white wine
- 1/4 cup + 1 Tbsp low sodium soy sauce divided
- 2 Tbsp honey
- 2 Tbsp hoisin sauce
- 1 tsp rice wine vinegar
- 1 tsp ginger, grated can sub 1/2 tsp ground ginger
- pinch red pepper flakes
- 4 Tbsp olive oil
- 1 red bell pepper thinly sliced
- 1 poblano pepper thinly sliced
- 1/2 red or jalapeno pepper minced
- 4 cloves garlic minced
- 2 Tbsp peanut butter
- 2 tsp sesame oil
- 1/2 cup chopped peanuts
- 4 green onions sliced, reserve some for topping
- 1 Tbsp chopped fresh cilantro optional, for serving
Instructions
- In a medium sized bowl, stir together chicken, 1 tablespoon corn starch, white wine, and 1 tablespoon soy sauce; set aside.
- In another small bowl, combine 1/2 cup water, 1/4 cup soy sauce, honey, hoisin, ginger, red pepper flakes, rice wine vinegar and 1 teaspoon cornstarch. Stir well and set aside.
- Heat oil over medium heat in a skillet. Cook chicken until it is crispy on all sides, about 5 minutes or so. Add the peppers and garlic and cook another few minutes. Pour the sauce over the chicken, add the peanut butter and stir well to combine. Bring to a boil and let bubble for about 5 minutes.
- Stir in the sesame oil, peanuts and the white parts of the green onions. Cook for about 2 minutes.
- Serve the chicken over white or brown rice. Top with the green parts of the sliced green onions as well as some additional chopped peanuts and cilantro, if desired. Enjoy!