COPPER🇨🇳 China
Kung pao chicken recipe
A spicy, nutty stir-fry that packs a punch!
Ingredients
- 500 g chicken breast
- 100 g peanuts
- 1 bell pepper
- 1 zucchini
- 3 green onion
- 60 ml soy sauce
- 30 ml rice vinegar
- 2 tbsp sesame oil
- 2 tbsp cornstarch
- 5 dried red chili
How to make Kung pao chicken
- Cut 500 g of chicken breast into bite-sized pieces; marinate with 2 tbsp soy sauce and 1 tbsp cornstarch for 15 minutes.
- Chop 1 bell pepper, 1 zucchini, and 3 green onions into small pieces for the stir-fry mixture.
- Heat 2 tbsp of sesame oil in a pan over medium-high heat until shimmering and hot.
- Add 3 dried red chilies to the hot oil; stir-fry for 30 seconds until fragrant.
- Add the marinated chicken into the pan, cooking for 5-7 minutes, stirring occasionally until browned and fully cooked.
- Add the chopped bell pepper, zucchini, and green onions; stir-fry for another 5 minutes until the vegetables are tender.
- Stir in 100 g of peanuts and 1 tbsp of rice vinegar; mix well to combine all ingredients together.
- Serve hot on a plate, garnished as desired.
What is Kung pao chicken?
Kung pao chicken is a traditional dish from China, cooked in a pan, and takes about 30 minutes from start to finish. It is built around chicken breast, peanuts and soy sauce. The recipe below uses 10 ingredients and is written out step by step.
How long does Kung pao chicken take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 12 dishes built on chicken breast. The method runs to 8 steps, the longest being 15 minutes.
Any tips for making Kung pao chicken?
Marinating the chicken ensures maximum flavor and tenderness.
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