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Homemade Kung Pao Chicken with Peppers and Veggies

12

Preparation time: 20
Cooking time: 15
Total time: 35
Servings: 6

 

I’m going to tell you a secret. Though I am a chef by profession, I love takeouts. Specifically, Chinese food. Now before the elitist in you say sacrilege! hear me out first. I’m pale as tofu and I don’t have that much background when it comes to Asian cuisine. All of that change when I tried to order online and ask for house delivery. The food arrived but it seemed like a dish that was reheated many times. 

Anyway, I ended up going online, checked the ingredients, picked myself up from the couch and started to do my magic in the kitchen. And not to brag or anything, I gave myself a pat on the back after my first bite.

So here it is, one of the few Asian dishes that I am not afraid to share with you guys.

Your Ingredients

Sauce

2 tbsp of oyster sauce
1 tbsp of balsamic vinegar
1 tbsp of soy sauce
1 tbsp of brown sugar
1 tsp of toasted sesame oil
1 tsp of crushed red pepper flakes
¼ tsp of ground ginger
1 minced clove garlic
1 tsp of cornstarch
2 tbsp of water

 

Chicken

1 large boneless skinless chicken breast
1 large egg
2 tbsp of cornstarch
A pinch of black pepper
2 tbsp of vegetable oil (for frying)

 

Vegetables

½ lb. Of frozen broccoli florets
1 large red bell pepper
2 sliced green onions
⅓ cup of dry unsalted roasted peanuts
4 cups cooked rice

How to make your Homemade Kung Pao Chicken with Peppers and Veggies

Get a large bowl and throw all the sauce ingredients into it. Mix well and set aside.

Now get your red bell peppers and chop them into ½ inch bits. Also slice your green onions and chop the peanuts.

Now get a large bowl and whisk the egg, while adding the 2 tbsp of cornstarch plus a pinch of pepper. Whisk until the mixture becomes smooth.

Now go cut your chicken breasts into ½ pieces and coat them with the egg mixture you just made.

Using a large skillet, heat your vegetable oil over medium heat until it becomes hot. Make sure that it is hot, but not to the point where it is smoking, as this will affect the taste of the dish.

To test if your oil is hot, drop a bit of your egg mixture into it. If the egg mixture puffs up furiously, then it is ready.

Now throw in the egg coated chicken breasts on the skillet and cook till it becomes golden brown on each sides. This will only take a few minutes.

Once cooked, remove the chicken from the skillet.

Now get your frozen broccoli florets, throw them into the skillet, and cook for a few minutes until it starts to green up again.

Throw in the bell peppers and cook for another 2 minutes.

Get your chicken and throw it back into the skillet along with the sauce you set aside earlier. Stir the entire dish ‘til everything is coated by the sauce.

Continue to cook over medium heat until the entire dish has been coated by the sauce.

Before serving, give the dish a good sprinkling of chopped peanuts and green onions.

Serve hot with rice.

Comments

Carly Reinhart#1

This homemade Kung Pao chicken is honestly better than any Kung Pao chicken I have ordered from a Chinese restaurant. The peppers accompany the recipe so well. Kung Pao chicken used to be my guilty pleasure. I am overjoyed that I can now feel good about eating it.

Carter Snethun#2

I too love Chinese takeout, although it can leave me a little thirsty afterwards from all the sodium :(. I like the idea of putting a bit of oyster sauce in there; I think the briny taste would certainly help bring out the flavors in this dish. Looks like a good dish to cook if I’m having some friends over and I don’t want to spend large amounts of money on Chinese food. Thank you for the idea!

Timothy Geiger#3

Hi, I have a question about the oil used in the recipe. I am interested in trying this recipe although in the past I have had problems with over heating the oil and causing a danger to the rest of the house. How do I know if my oil is too hot, and if so, what can I do to cool it down? Can the oil be reused when overheating even if it was never used for cooking? Thanks

Claire B#4

No more Chinese takeaways for me as my favourite meal has been made even better by this recipe. I enjoy this a lot more than the takeaways version. Perfect balance between sweet and sour.

Miguel Cavada#5

I tried this recipe with the Panda Express Kung Pao sauce and it tasted pretty bland. I am going to try making the sauce in this recipe next time I make it.

Jessica McGonigal#6

I am more of a fan of fresh broccoli but on in all this recipe is very intriguing we are HUGE Chinese food fans in my house and will be trying this with the frozen broccoli versus the fresh.

Hannah R#7

This recipe trumps even the best chinese restaurants in the area! Not only was it delicious, but it also got top marks (according to my youngest, and pickiest eater)! It is much appreciated.

Scottyc'#8

This looks like something really good to serve whenever I have company over! Taking notes on this one. It should turn out really great! I know family members will like it.

Jubel Maria#9

I’m looking forward to trying this! I love asian takeout but it’s not too great for my heart or my wallet. Every time I’ve tried making any type of asian chicken though, it’s never turned out right. Is there any substitute for the oyster sauce?

Jessi#10

As someone that also loves take-out Chinese, I dislike the hit and miss food poisoning. This is so simple and looks divine!

Kereen #11

This is another great recipe; this dish looks very flavorful. I’ve never eaten something like this before so this may be a great choice for dinner one night this week. Is it a little hot though with all the peppers?

Shuvo Islam#12

l loved chickens and this food it’s my dream food all week 1 day i eat this food. Thanks to sharing this food and remember again my childay

Please note: comments must be approved before they are published.

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