Almost all of us love Chinese take out. And everybody has their favorite dishes to order -- orange chicken, beef and broccoli, fried rice. One of mine is most definitely Kung Pao Chicken.
It's no secret that we are spicy food fans here at the Baumeister household and Kung Pao chicken has a great kick (or pow) to it. It generally consists of chicken, stir fried vegetables, peanuts, and hot peppers. In this recipe I used chili paste to bring the heat, I find it an easier and more consistent heat than using dried chili peppers. This way you are able to add how much or how little you want based on your family's preferences.
The vegetables here are some of my favorites! Zucchini and water chestnuts soak up the delicious sauce. Onions and red bell pepper add sweetness and flavor.
Like with most stir-fry style dishes, the cooking goes quickly so it's a good idea to have all of your ingredients prepared before you turn on the heat. I find that utilizing the time that the chicken is marinating in the fridge to prepare the veggies and sauce is the way to go.
Better than Takout Kung Pao Chicken
- 1 ½ lbs. boneless skinless chicken breasts cut into ½ inch pieces
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 1 ½ tablespoon sesame oil
Stir Fry Veggies
- 2 small zucchini cut into ½ inch pieces
- 1 small onion small diced
- 2 red bell pepper cut into ½ inch pieces
- 1 8 oz. can water chestnuts diced
- ½ cup peanuts
- 4 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoon brown sugar
- 1-2 tablespoon chili paste depending on taste
- Prepare marinade and pour over cut up chicken. Place in fridge and let sit for 30 minutes.
- Heat a large skillet to medium-high heat. Add marinated chicken, onion, zucchini, and bell pepper. Saute for 10 minutes, until onions are translucent and chicken is almost cooked through.
- Combine ingredients for sauce and add to sautéed veggies and chicken. Simmer together for 10-15 minutes. Serve over rice.