Kung Pao Chicken
This homemade Kung Pao Chicken is packed with tender chicken, colorful vegetables, roasted peanuts, and a sweet, savory, and slightly spicy sauce for a quick weeknight dinner.
Servings 6
Calories 579kcal
Ingredients
- 2 lbs chicken thighs, cubed
- 2 red bell peppers, diced
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 1 tbsp avocado oil
- 1/3 cup roasted peanuts, roughly chopped
- 1/3 cup green onions, sliced
- 1 cup brown rice
For the sauce
- 1 tbsp cornstarch
- 1/3 cup soy sauce
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp hoisin sauce
- 1/2 tsp red pepper flakes
- 1 tbsp chili garlic sauce
- 1 tsp ginger powder
- 1 tbsp minced garlic
Instructions
- Place the cubed chicken in a large bowl and season with salt and pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 10 minutes, stirring occasionally, until fully cooked and browned on all sides.
- While the chicken cooks, chop the bell peppers and onion into bite-sized pieces. Add them to the skillet and sauté for 5-7 minutes, or until slightly tender but still crisp.
- In a small bowl, whisk together the cornstarch, soy sauce, water, honey, balsamic vinegar, hoisin sauce, red pepper flakes, ginger powder, garlic, and chili garlic sauce until smooth.
- Pour the sauce into the skillet with the chicken and vegetables. Stir well and let it simmer for 2-3 minutes, or until the sauce has thickened and evenly coats everything.
- Stir in the roasted peanuts and remove from the heat.
- Serve over cooked brown rice and garnish with sliced green onions. Enjoy!
Nutrition
Calories: 579kcal | Carbohydrates: 40g | Protein: 32g | Fat: 33g | Fiber: 4g