Description
This flavorful Kung Pao Chicken recipe combines marinated chicken, crisp-tender vegetables, and a zesty orange chili sauce for a delicious and authentic Chinese-inspired main course. Quick to prepare and packed with bold flavors, it’s perfect served over hot rice for a satisfying meal.
Ingredients
Scale
For the marinade:
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry or Shaoxing wine
- 1 and 1/2 pounds chicken breasts or chicken thighs, cut into 1-2 inch pieces
- 1 tablespoon vegetable oil, plus more for searing the chicken
For the veggies:
- 1 tablespoon vegetable oil for sautéing the veggies
- 1 red bell pepper, chopped into squares
- 1 green bell pepper, chopped into squares
- 2 small zucchini, sliced lengthwise and chopped into 2 inch pieces
- 1/2 cup onion, chopped
- 4 cloves garlic, smashed and minced
- 1 and 1/2 inches fresh ginger, about 1 tablespoon grated or minced (or 1 tablespoon ginger paste)
For the sauce:
- 2 teaspoons cornstarch
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp (adjust to taste)
- 1/2 cup chicken broth (or 1/2 cup water + 3/4 teaspoon Better Than Bouillon Chicken base)
- 1 teaspoon orange zest, from 1 orange
- 3 tablespoons fresh orange juice, from 1/2 an orange
To serve:
- 1/2 cup roasted salted peanuts or roasted salted cashews
- Green onions, chopped, for garnish
- White sesame seeds, for garnish
- Hot rice, for serving (such as Coconut Jasmine Rice, white rice, brown rice, cauliflower rice, or basmati rice)
Instructions
- Marinate the chicken: In a medium bowl, whisk together 1/4 cup low sodium soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sherry or Shaoxing wine. Cut chicken into 1-2 inch pieces. Add chicken to the marinade, stir to coat, and set aside at room temperature for 15 minutes.
- Prepare the vegetables: Chop the red and green bell peppers into squares. Slice zucchini lengthwise into quarters, then chop into 2-inch pieces. Chop onion to measure 1/2 cup. Smash, peel, and mince garlic cloves. Peel and finely mince or grate ginger. Set garlic and ginger aside separately from other veggies.
- Make the sauce: In a small bowl, whisk together 2 teaspoons cornstarch, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon chili crisp, 1/2 cup chicken broth, 1 teaspoon orange zest, and 3 tablespoons fresh orange juice. Leave the whisk in the bowl for a final stir before use.
- Sear the chicken: Heat a 12-inch cast iron skillet or wok over medium-high heat for 2-3 minutes until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Add chicken pieces in batches with space between each piece. Cook without moving for 2-3 minutes until browned, then flip and brown the other side for 1 minute. Reduce heat to medium and cook through (internal temp 160°F or no pink inside). Remove chicken to a plate.
- Cook the vegetables: Add 2 tablespoons olive oil to the skillet and increase heat to medium-high. Add the chopped peppers, onion, and zucchini; sauté for about 2 minutes until crisp-tender. Add minced garlic and ginger; cook 1-3 more minutes depending on desired tenderness.
- Combine chicken and sauce: Return chicken and any juices to the skillet with vegetables. Add the prepared orange chili sauce and stir well, scraping up browned bits from the pan. Stir in 1/2 cup roasted peanuts or cashews to coat in sauce. Remove from heat.
- Garnish and serve: Sprinkle chopped green onions and toasted white sesame seeds over the dish. Serve immediately with hot rice such as Coconut Jasmine Rice, white rice, brown rice, cauliflower rice, or basmati rice. Offer extra chili crisp sauce for added spice if desired.
Notes
- If you don’t have chicken broth, substitute with 1/2 cup water and 3/4 teaspoon Better Than Bouillon Chicken base.
- Use a cast iron pan or your heaviest skillet to achieve a good sear on the chicken.
- Adjust chili crisp quantity to your preferred heat level; add more as a garnish if you like it extra spicy.
- Vegetables are traditionally crisp-tender; cook longer if you prefer softer veggies.
- Serve with a variety of rice options like Coconut Jasmine Rice, brown rice, or even cauliflower rice for a low-carb alternative.
Nutrition
- Serving Size: 1 serving without rice
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
