Kung Pao Chicken, Spicy or Not

As with many recipes, the sauce is what really makes kung pao chicken taste great. It’s also customizable: just use whatever vegetables you’d like. For a milder dish, leave out the red pepper flakes and hot sauce. It will still have plenty of flavor.

The Marinade

Marinate together for at least 15 minutes:

1 lb. boneless, skinless chicken breast, cut into cubes

2 T. soy sauce

2 t. cornstarch

1 T. garlic, minced

The Rice and Sauce

While the chicken is marinating, cook the rice. I use the Instant Pot to cook 3 c. rice and 4 1/2 c. water, high pressure for 5 minutes, and quick release.

For the sauce, stir all of the following together in a small bowl:

2 T. hoisin sauce

2 t. rice vinegar

3 T. water

1 1/2 T. soy sauce

2 t. sesame oil

2 t. sugar

1 1/2 t. hot sauce

Cooking the Kung Pao Chicken

Heat a wok over medium-high and cook the chicken through. Remove the chicken to a plate and stir fry until tender-crisp:

1 lb. stir fry vegetable mix (or a mix of your choice)

Add the chicken back in along with the bowl of sauce. Stir until the sauce thickens.

Serve kung pao chicken over rice with chopped peanuts.

kung pao chicken

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