Spice Up Your Dinner With These Kung Pao Chicken Recipes

Chicken By May 18, 2023
Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)  Recipe
Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe

Classic Kung Pao Chicken

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup roasted peanuts
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon ginger, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 cup chicken broth
1 green onion, chopped

Instructions:

Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until golden brown, about 5 minutes.
Add the garlic and ginger and stir-fry for 30 seconds.
Add the red and green bell peppers and stir-fry for another 2 minutes.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and chicken broth. Pour the sauce over the chicken and vegetables and stir-fry for another 2 minutes, until the sauce has thickened.
Stir in the roasted peanuts and green onion and serve hot over rice.

Spicy Kung Pao Chicken

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup roasted cashews
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon ginger, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 cup chicken broth
1 green onion, chopped
1 teaspoon red pepper flakes

Instructions:

Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until golden brown, about 5 minutes.
Add the garlic and ginger and stir-fry for 30 seconds.
Add the red and green bell peppers and stir-fry for another 2 minutes.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and chicken broth. Stir in the red pepper flakes. Pour the sauce over the chicken and vegetables and stir-fry for another 2 minutes, until the sauce has thickened.
Stir in the roasted cashews and green onion and serve hot over rice.

Vegan Kung Pao Tofu

Ingredients:

1 block firm tofu, drained and cut into bite-sized pieces
1/2 cup roasted peanuts
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon ginger, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 cup vegetable broth
1 green onion, chopped

Instructions:

Heat the vegetable oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown, about 5 minutes.
Add the garlic and ginger and stir-fry for 30 seconds.
Add the red and green bell peppers and stir-fry for another 2 minutes.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and vegetable broth. Pour the sauce over the tofu and vegetables and stir-fry for another 2 minutes, until the sauce has thickened.
Stir in the roasted peanuts and green onion and serve hot over rice.

Kung Pao Chicken Meatballs

Ingredients:

1 pound ground chicken
1/2 cup panko breadcrumbs
1 egg, beaten
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon ginger, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 cup chicken broth
1 green onion, chopped
1/4 cup roasted peanuts, chopped

Instructions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, panko breadcrumbs, and egg. Mix well and form into small meatballs.
Bake the meatballs for 20-25 minutes or until cooked through.
Meanwhile, heat the vegetable oil in a wok or large skillet over high heat. Add the red and green bell peppers and stir-fry for 2 minutes.
Add the garlic and ginger and stir-fry for another 30 seconds.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and chicken broth. Pour the sauce over the vegetables and stir-fry for another 2 minutes, until the sauce has thickened.
Add the cooked meatballs to the wok and stir-fry until coated in the sauce.
Stir in the roasted peanuts and green onion and serve hot over rice.

Conclusion

Kung Pao Chicken is a versatile dish that can be customized to suit any taste. These unique and delicious Kung Pao Chicken recipes showcase the versatility of this flavorful ingredient, from classic dishes with a twist to innovative creations that will impress even the most discerning foodies. Whether you’re a seasoned chef or a novice cook, these recipes are easy to follow and will guarantee a mouth-watering meal every time. So why not try your hand at making Kung Pao Chicken today?

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)  Recipe
Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe

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