Kung Pao Chicken Stir-Fry with Peanuts and Chilies
This classic Szechuan-style stir-fry features tender chicken breast tossed in a savory, tangy sauce with a signature spicy kick from dried chilies and crunchy roasted peanuts.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken breasts cut into 1-inch cubes
- 3 tbsp soy sauce divided into marinade and sauce
- 1 tbsp cornstarch for thickening
- 2 tbsp rice vinegar unseasoned
- 1 tbsp hoisin sauce adds sweetness and depth
- 2 tbsp vegetable oil high smoke point oil
- 8 pieces dried red chilies halved and deseeded for less heat
- 1 tbsp fresh ginger minced
- 3 cloves garlic thinly sliced
- 1 medium bell pepper diced into 1-inch pieces
- 0.5 cup dry roasted peanuts unsalted preferred
- 3 stalks green onions chopped into 1-inch segments
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain the texture of the peanuts. Substitution: If you don't have dried chilies, 1 teaspoon of red chili flakes can be used. For a lower sodium version, use tamari or low-sodium soy sauce.