Kung Pao Chicken Stir-Fry Recipe

This Kung Pao Chicken Stir-Fry recipe is a delicious and flavorful dish that is quick and easy to make. Tender chicken pieces are stir-fried with vegetables, peanuts, and a spicy sauce, resulting in a satisfying meal that can be served over steamed rice or noodles. The combination of sweet, tangy, and spicy flavors makes this dish a crowd-pleaser. With a prep time of just 15 minutes and a cooking time of 20 minutes, this recipe is perfect for busy weeknights. Give it a try and enjoy a taste of Chinese cuisine in the comfort of your own home.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup unsalted peanuts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup diced onions
• 3 cloves garlic, minced
• 1/2 cup diced celery
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 cup water
• 2 green onions, chopped, for garnish

Directions

1. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, honey, cornstarch, red pepper flakes, black pepper, salt, and water. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the peanuts, red bell pepper, green bell pepper, onions, garlic, and celery. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, until the sauce thickens and coats the ingredients.
5. Remove from heat and garnish with chopped green onions. Serve the Kung Pao Chicken Stir-Fry over steamed rice or noodles.
6. Enjoy!

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