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 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, Spicy or Not
Equipment
- pressure cooker
- wok or large frying pan
Ingredients
The Marinade
- 1 pound chicken breast bite-sized pieces
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon garlic minced
The Rice and Sauce
- 3 cups rice
- 4 1/2 cups water
- 2 tablespoons hoisin sauce
- 2 teaspoons rice vinegar
- 3 tablespoons water
- 1 1/2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 1/2 teaspoons hot sauce
The Stir Fry
- 1 pound vegetables a mix of your choice
- peanuts chopped
Instructions
The Marinade
- Marinate the chicken for 15 minutes.1 pound chicken breast, 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1 tablespoon garlic
The Rice and Sauce
- Cook the rice in the pressure cooker for 5 minutes on high pressure, then quick release.3 cups rice, 4 1/2 cups water
- Stir the sauce ingredients together in a small bowl.2 tablespoons hoisin sauce, 2 teaspoons rice vinegar, 3 tablespoons water, 1 1/2 tablespoons soy sauce, 2 teaspoons sesame oil, 2 teaspoons sugar, 1 1/2 teaspoons hot sauce
The Stir Fry
- Heat a wok and cook the chicken through. Remove the chicken to a plate and stir fry the veggies until tender-crisp.1 pound vegetables
- Add the chicken back to the wok along with the sauce. Stir until the sauce thickens.
- Serve over rice with chopped peanuts as a garnish.peanuts