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Flavorful Kung Pao Chicken Recipe Easy Spicy Stir-Fry with Peanuts

Flavorful Kung Pao Chicken with Peanuts - featured image
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A quick and easy spicy and savory stir-fry featuring tender chicken thighs, crunchy peanuts, and a balanced spicy-sweet sauce. Perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup dry roasted unsalted peanuts
  • 1 red bell pepper, diced
  • 3–4 dried red chili peppers (adjust based on heat preference)
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • ½ cup chicken broth or water
  • 2 tablespoons vegetable or peanut oil

Instructions

  1. Marinate the chicken: In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon Shaoxing wine (if using). Mix well and let it sit for 15 minutes.
  2. Prepare the sauce: In a separate bowl, whisk together the remaining soy sauces, rice vinegar, hoisin sauce, sugar, sesame oil, and chicken broth. Set aside.
  3. Heat the wok or skillet over medium-high heat. Once hot, add 2 tablespoons vegetable oil and swirl to coat the surface.
  4. Cook the chicken: Add the marinated chicken in a single layer. Let it sear for 2 minutes without stirring, then stir-fry for another 2-3 minutes until cooked through and slightly browned. Transfer to a plate.
  5. Stir-fry aromatics and veggies: Add more oil if needed, toss in dried red chilies, minced garlic, and grated ginger. Stir for about 30 seconds until fragrant. Add diced red bell pepper and cook for 2 minutes until slightly tender but still crisp.
  6. Combine everything: Return the chicken to the wok, pour in the prepared sauce, and toss together. Cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
  7. Add peanuts and green onions: Stir in roasted peanuts and chopped green onions at the end to keep their crunch and freshness.
  8. Final touch: Toss everything quickly, taste, and adjust seasoning with extra soy sauce or vinegar if needed. Serve hot over steamed rice.

Notes

Keep the wok very hot to achieve the signature ‘wok hei’ flavor. Avoid overcrowding the pan to prevent steaming. Toast peanuts briefly to freshen flavor. Adjust dried chili peppers to control heat. If sauce thickens too quickly, add a splash of water or broth to loosen.

Nutrition

Keywords: Kung Pao Chicken, spicy stir-fry, peanuts, Chinese recipe, easy dinner, quick recipe, chicken thighs, savory sauce

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