Kung Pao Chicken (no Rice) Recipe
Make Kung Pao Chicken (no Rice) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce
Spices
Method
Preparation
Prepare the Ingredients
Dice the chicken breast into bite-sized pieces. Chop the red and green bell peppers into small cubes. Slice the zucchini into half-moons. Chop the green onions into small pieces, separating the white parts from the green tops. Mince the garlic and ginger.
Make the Sauce
Combine Sauce Ingredients
In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, cornstarch, sugar, and chili paste until smooth. Set aside.
Cooking
Cook the Chicken
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the diced chicken and season with salt and black pepper. Stir-fry until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cook the Vegetables
In the same skillet, add another tablespoon of oil if necessary. Add the minced garlic and ginger, stirring quickly until fragrant (about 30 seconds). Then add the diced bell peppers and zucchini, and stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Combine Chicken and Sauce
Return the cooked chicken to the skillet and pour in the sauce mixture. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Finish with Peanuts and Green Onions
Add the roasted peanuts and the white parts of the green onions to the skillet, stirring to combine. Remove from heat and garnish with the green tops of the green onions.
