Kung Pao Chicken
Today we've got the perfect recipe for you. Ready in 30 minutes, this authentic kung pao chicken recipe features lots of flavor and plenty of texture.
Ingredients :
- 3 ½ tablespoons soy sauce divided
- 4 tablespoons red wine
- 2 tablespoons cornstarch divided
- 1 ½ pounds chicken boneless, skinless, cubed.
- 1 tablespoon balsamic vinegar
- 6 ½ tablespoons olive oil divided
- ½ tablespoon ginger powder
- 1 ½ tablespoons sugar
- ½ tablespoon red chili flakes
- ⅓ cup water
- 1 red bell pepper sliced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 cup green onion chopped
- ⅓ cup roasted peanuts
Directions :
- Combine 1 ½ tablespoons of soy sauce, red wine, and 1 tablespoon of cornstarch in a bowl.
- Add the chicken to the mixture and marinate in the fridge for at least 20 minutes.
- Add balsamic vinegar, 2 tablespoons soy sauce, 4 tablespoons olive oil, ginger powder, 1 tablespoon cornstarch, sugar, red chili flakes, and water to another bowl. Stir to combine and set aside.
- Heat 2 ½ tablespoons of olive oil in a skillet over medium-high heat.
- Add peppers and celery to the skillet and saute until softened. Remove from the skillet and set aside.
- Add the chicken to the pan and saute until cooked on all sides.
- Add the garlic and green onions to the skillet and stir to combine. Saute until aromatic.
- Add peppers, celery, and sauce into the skillet and stir to combine.
- Bring the mixture to a gentle boil and stir in peanuts.
- Serve with your favorite side dish, and enjoy!
