How to Make Kung Pao Chicken

When I've had a busy day I don't want to spend a lot of time in the kitchen.  And being the end of the month, I don't have the extra money for take-out.  That's where my easy and delicious Kung Pao Chicken comes into play.  

It's literally ready in minutes and I dare say it is BETTER than the stuff you get from your local Chinese place.  You're going to go wild over this recipe and I can't wait to show you how to make it!

Let's Get Started!

Kung Pao Chicken:
*Prep Time: 10 min.  *Cook Time:  10 min.  *Difficulty:  Easy  *Servings: 4-6

Ingredients:

• 2 Boneless, Skinless Chicken Breasts, cubed
• 1 Green Bell Pepper, large dice
• 1 Red Bell Pepper, large dice
• 1 Onion, large dice
• 4-6 Cloves of Garlic, minced
• 1 c. Unsalted Peanuts, chopped
• 1/2 tsp. Red Chili Flake
• 1/4 c. Water
• 1/4 c. Low Sodium Soy Sauce
• 2 tbsp. Rice Wine Vinegar
• 1 tbsp. Honey
• 1 tbsp. Cornstarch
• 1 tsp. Toasted Sesame Oil
• 1 tsp. Fresh Ginger, minced
• 2-3 tbsp. Extra Virgin Olive Oil
• Salt, to taste
• Scallion, chopped
• Sesame Seeds

To begin pour the water into a mixing bowl.

Next, pour the soy sauce into the water.

Now add the rice wine vinegar.

The toasted sesame oil.

The honey.

Fresh ginger.

And I added just a tiny bit of salt.

Add the chili flake.

Oh!  Before I forget, you will need to bring some water to a boil.
Once at a rolling boil, add the rice.
Lower the heat to a simmer, cover, and cook 20 min.
As a rule of thumb it is 2 cups of water to one cup of rice.

Now, back to our sauce.

To the mixing bowl you will also add the cornstarch.

Whisk it all together until smooth and your sauce is ready to go!

Now you can place a skillet over high heat and add the oil.

Once the skillet and oil are hot, add the chicken.

Season with a little salt and pepper.
Cook for about 5 minutes until the chicken is fully cooked and no longer pink.

Remove from the pan and place in a bowl

Now to the still hot skillet add a little more oil, the bell peppers, onion, garlic, and peanuts.

Cook for about three minutes.
You want the onion to be translucent and the pepper to be tender.

Now pour in the sauce and turn off the heat.
Let it simmer until sauce thickens.  This happens instantly.

Now return the chicken to the pan.

Toss so that everything is coated and you're done!

To garnish I like to add a little chopped scallion and ...

Sesame seeds.

And it's that simple!  King Pao chicken, at home, in 20 minutes!  Serve it over some great sticky rice and you are ready to eat!

It's so bright and colorful, you can't help but to dig in!  The perfect meal for those busy weeknights.  Get out some chopsticks, call your loved ones to the table and it is gauranteed to be a meal everyone will be talking about for a while.  So don't go for take-out, get in the kitchen and try this Kung Pao Chicken TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~