Kung Pao Chicken Ii
Elevate your weeknight dinner game with **Kung Pao Chicken II**, a bold and flavorful take on the Chinese classic. This irresistible stir-fry combines tender, marinated chicken thighs with vibrant red bell peppers, zucchini, and crunchy roasted peanuts, all tossed in a savory-sweet sauce with hints of hoisin, soy, and sesame. The dish is brought to life with aromatic garlic, ginger, and dried red chilies, delivering a slightly spicy kick that's perfectly balanced. Ready in just 40 minutes, this dish is ideal for busy evenings and pairs wonderfully with steamed rice or noodles. Whether you’re craving authentic Chinese flavors or looking for a quick, wholesome meal, Kung Pao Chicken II is sure to impress.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp dry sherry or Chinese Shaoxing wine
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 pieces dried red chilies
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup roasted peanuts
- 3 stalks green onions, sliced
- 2 tbsp hoisin sauce
- 1 tbsp black vinegar or rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 cup water
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a medium bowl.
Add 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the sherry (or Shaoxing wine) to the bowl with the chicken. Mix well to coat. Marinate for 15 minutes.
In a small bowl, combine the remaining tablespoon of soy sauce, hoisin sauce, black vinegar (or rice vinegar), sugar, sesame oil, and 1/3 cup of water. Stir well to create the sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken in a single layer and cook for 2-3 minutes per side until browned and cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and dried red chilies, and stir-fry for 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok. Stir in the sauce mixture and bring it to a simmer. Cook for 2-3 minutes, stirring often, until the sauce thickens slightly.
Stir in the roasted peanuts and green onions, then cook for another minute.
Serve hot over steamed rice or noodles, garnished with additional green onions, if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
