Kung Pao Chicken
If you haven't noticed already, I've been cranking out the Asian-inspired dishes like a mad woman lately! I finally took the plunge and invested in a handful of standard Asian cooking ingredients. Things like fish sauce, (which is probably my new favorite ingredient) rice wine vinegar, hot sesame oil, oyster sauce and Hoisin are now rounding out my fridge and pantry already stocked with the always favorite Sambal chili garlic paste and sriracha.
Having this library of Asian ingredients literally opened up a whole new world of flavors for me. With the addition of fish sauce, chicken gets a distinct umami flavor that's succulent and savory, like addictive Thai lemongrass chicken recipe. Rice wine vinegar adds the acidic zing you need for vibrant Asian marinades without the strength of balsamic or cider vinegar. Hoisin, or Asian BBQ sauce, as I like to call it, adds sweet, molasses-like flavor that's unique all on its own. I'm growing to love these flavors more and more, and getting more inspired every day to create another new Asian-themed dish at home! Next up: Kung Pao chicken.
Move over, Panda Express! Making homemade Kung Pao chicken is not only a cinch to throw together but it’s infinitely more delicious. It's bursting with spicy, fresh flavors to really add some pizzazz to just your standard weeknight dinner. With no shortage of spice, my version features a combination of chili garlic paste and hot sesame oil. Complete with sweet bell peppers, garlic and crunchy peanuts for balance, sweetness and texture, this is a perfect all-in-one meal dish!
Kung Pao Chicken
Serves 4
Ingredients
2 tablespoons vegetable oil
2 large boneless skinless chicken breasts, cut into 1/2 inch pieces
2 red peppers, cored and diced
2 cloves garlic
1/2 cup peanuts
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoons cornstarch
1 tablespoon honey
1 tablespoon (or more if you're up for it!) Sambal chili garlic paste
1 teaspoon hot sesame oil
1 teaspoon ginger paste, or ground ginger
Directions
Combine soy sauce, rice wine vinegar, cornstarch, honey, chili garlic paste, hot sesame oil and ginger paste together in a measuring cup.
Heat 1 tablespoon vegetable oil over medium high heat in a wok or a large skillet. Add chicken and cook about 5 minutes. Remove chicken from wok and set aside. Add remaining vegetable oil to wok and heat. Add peppers and garlic and saute for about 3 minutes. Add peanuts and saute for another minute until fragrant. Stir in the marinade and let reduce for about 1 minute, until ssauce is thick. Add chicken back in to the wok to combine. Cook for another minute and remove from heat. Serve with white rice and a sprinkle of cilantro on top!
