Kung Pao Chicken
A delicious Kung Pao chicken recipe that is easy to make right on your stovetop at home.
Equipment
- Deep Saute Pan
- Wok
Ingredients
- 8 count boneless skinless chicken thighs
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon crushed red pepper
- 2 Tablespoons garlic
- 2 Tablespoons garlic chili sauce
- 2 count zucchini cut in half lengthwise and halved or quartered
- 2 count red bell peppers seeds removed and diced
- 1/4 cup coco aminos or soy sauce
- Peanuts - optional
Instructions
- Cut chicken into thin slices removing all fat and toss with cornstarch. Slice zucchinis and bell peppers
- In a deep pan or wok add olive oil and crushed pepper; bring to medium heat
- Add garlic and saute for 1 minute
- Add chicken and cook for 6 to 7 minutes
- Add in garlic chili sauce, soy or coco aminos, and toss well. Cover and cook for an additional 12 minutes or until chicken is done and tender
- Remove chicken from the pan
- Add vegetables to the pan and saute on high for 5 minutes.
- Return chicken back to the pan and cook for 2 minutes
- Serve with rice and top with peanuts if desired
Video
Notes
Make this recipe your own by adding vegetables of your choosing. Simply saute them as instructed in the recipe.
Add peanuts for traditional Kung Pao flavor and texture; leave out if desired.