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.
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.