Homemade Kung Pao Chicken
A healthy kung pao chicken recipe, inspired by Chinese sauces and spices.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine American, Chinese
Servings 6
Calories 750 kcal
- 1 1/2 ponds boneless chicken breasts (chopped into cubes)
- 1 tbsp cornstarch
- 4 tbsp olive oil
- 1/2 cup water
- 2 tbsp red cooking wine
- 1/2 cup soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 red bell pepper (chopped julienne style)
- 3 cloves garlic (finely chopped)
- 1 tbsp ginger
- 2 tsp sesame oil
- 1/3 cup honey roasted peanuts
Sauce prep
Combine water, 1/2 cup soy sauce, 1 tablespoon red cooking wine, balsamic vinegar, hoisin sauce, honey, and 1 teaspoon of cornstarch.
Cooking chicken
In medium sized bowl, mix together chicken and cornstarch.
Once chicken is evenly coated, add in 1 tablespoon of soy sauce and 1 tablespoon of red cooking wine.
Heat olive oil in pan for 1 minute over medium heat.
Add chicken to pan and toss to cook until crispy.
Once chicken is crispy (roughly 5 minutes), add in bell peppers, garlic, and ginger, cooking for another 3 minutes.
Pour in sauce from preparation and cook until the sauce thickens and is evenly coated around the chicken.
Finally, stir in the sesame oil and peanuts, cooking for another 2-3 minutes.
Serve with rice.
Keyword asian chicken recipes, healthy kung pao chicken, homemade kung pao chicken