Kung pao chicken

Ingredients

• 1.5 lbs Chicken Breast
• 3 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar -- substitute: White Wine Vinegar
• 1 tablespoon Granulated Sugar
• 1 tablespoon Hoisin Sauce
• 1 tablespoon Sesame Oil
• 1 teaspoon Cornstarch
• 4 cloves Garlic
• 1 tablespoon Fresh Ginger
• 3 Scallion -- substitute: Onion, Shallot
• 1 large Red Bell Pepper
• ¾ cup, roasted unsalted Peanut -- substitute: Cashew, Sunflower Seed
• ½ to 1 teaspoon Red Pepper Flakes -- substitute: Cayenne Pepper
• 3 tablespoons Vegetable Oil
• to taste Salt

Steps

1. Cut the chicken breasts into bite-sized cubes (about ¾ inch), and set aside.

   5 min — pieces should be roughly uniform in size for even cooking

2. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, hoisin sauce, sesame oil, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside.

   2 min — mixture should be smooth with no lumps

3. Mince the garlic and ginger, and slice the scallions into ½-inch pieces, separating white and green parts. Dice the bell pepper into ¾-inch pieces.

   5 min — garlic and ginger should be finely minced

4. Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers.

   2 min — oil should ripple and move quickly across the pan

5. Add the chicken cubes in a single layer and let them cook undisturbed for 2 minutes, then stir and continue cooking until the chicken is golden on the edges and cooked through, about 4-5 minutes total. Transfer to a plate.

   6 min — chicken should be opaque throughout with golden-brown edges

6. Add 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger, and cook for 30 seconds until fragrant.

   1 min — aromatics should be fragrant and slightly darkened

7. Add the diced bell pepper and the white parts of the scallions, and stir-fry for 2-3 minutes until the pepper is tender-crisp.

   3 min — pepper should soften slightly but retain some firmness

8. Return the cooked chicken to the wok, add the peanuts and red pepper flakes, and stir to combine.

   1 min — peanuts should be evenly distributed throughout

9. Pour the sauce into the wok and stir constantly for 1-2 minutes until the sauce thickens and coats all the ingredients.

   2 min — sauce should thicken and cling to the chicken and vegetables, no longer pooling at the bottom

10. Remove from heat, stir in the green parts of the scallions, and taste for seasoning, adjusting salt or vinegar as needed.

    1 min — scallion greens should be just wilted and fragrant

Plating ideas

• Serve over steamed white or jasmine rice, spooning the glossy sauce over the top — The rice absorbs the flavorful sauce and balances the heat
• Garnish with extra sesame seeds and thinly sliced scallion greens for freshness and visual contrast — Adds a final textural layer and bright color
• Plate in a shallow bowl and drizzle with a small amount of chili oil around the edges — Creates visual appeal and lets diners adjust the heat level to their preference
• Serve alongside steamed bok choy or broccoli for a vegetable component — Complements the rich, spicy dish without competing for flavor