Easy Spicy Kung Pao Chicken
Serve over rice with a side of frozen egg rolls for a simple dinner!
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!