Kung Pao Chicken
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Quick, colorful, and packed with protein—this healthy stir-fry comes together in under 30 minutes and skips the heavy takeout grease. Fresh veggies, lean chicken, and a flavorful kick make it a weeknight winner.
Ingredients:
Image source: Eating Well
Ingredients:
- 1 lb boneless, skinless chicken breast, sliced ¼-inch thick
- 2 tsp reduced-sodium soy sauce, plus 1 Tbsp (divided)
- 1 tsp dry sherry, plus 1 Tbsp (divided)
- 2 tsp cornstarch
- 2 tsp toasted sesame oil
- 2 Tbsp unsalted chicken broth
- 2 tsp balsamic vinegar (or substitute with 2 tsp apple cider vinegar + ¼ tsp sugar)
- 2 tsp chili-garlic sauce (found in the Asian aisle—adds a nice kick!)
- 2 Tbsp vegetable oil, divided
- 3 slices fresh ginger, peeled and lightly smashed
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- ¼ tsp salt
- 2 Tbsp unsalted dry-roasted peanuts
- Marinate the chicken: In a medium bowl, combine the chicken with 2 tsp soy sauce, 1 tsp sherry, and cornstarch. Stir well until no dry cornstarch remains. Add sesame oil and toss to coat.
- Mix the sauce: In a small bowl, stir together the chicken broth, balsamic vinegar (or substitute), chile-garlic sauce, and remaining soy sauce and sherry. Set aside.
- Start cooking: Heat a large wok or skillet over high heat. When a drop of water sizzles instantly, swirl in 1 Tbsp vegetable oil. Add the ginger and stir-fry for about 10 seconds, just until fragrant.
- Cook the chicken: Push the ginger to the side. Add the chicken in a single layer and let it cook undisturbed for 1 minute to brown. Stir-fry another minute, then transfer the chicken to a plate—it doesn’t need to be fully cooked yet.
- Cook the veggies: Swirl in the remaining oil and add the bell peppers. Stir-fry for 1 minute.
- Bring it all together: Return the chicken to the pan. Pour in the sauce and sprinkle with salt. Stir-fry until the chicken is fully cooked, 1 to 3 minutes.
- Finish: Remove from heat, sprinkle with peanuts, and serve hot.
