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 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

Kung Pao Chicken, Spicy or Not

As with many recipes, the sauce is what really makes kung pao chicken taste great.
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine Chinese
Servings 4

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
Keyword chicken, rice
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