Kung Pao Chicken is one of my favorite Chinese takeout dishes but sometimes you just want to control the ingredients that you're putting into your body. So here's an easy recipe for some delicious at-home Chinese takeout.
4 Servings, Approx. 45 mins
What You'll Need
2 Tbsp Vegetable Oil
1½ lbs Boneless, Skinless Chicken Thighs, cubed bite-size
1 Bell Pepper, diced
2 Zucchinis, diced
1 cup White Mushrooms, sliced
2-4 Thai Chili Peppers, lightly smashed (depending on your spice level preference)
⅓ Cup Dry Roasted Peanuts
2 Green Onions, chopped
For the Marinade
For the Stir-Fry Sauce
3 Garlic Cloves, minced
1 In Ginger, grated
2 tsp Sesame Oil
¼ tsp Black Pepper
3 Tbsp Oyster Sauce
1 Tbsp Chinese Black Vinegar
All You Need To Do
Prepare your marinade. Combine all of your marinade ingredients in a small bowl and add it to your chicken. Mix the marinade over the chicken to completely cover. Cover it and refrigerate for up to 20 mins. Longer is better to soak in the flavor.
Prepare your Stir-Fry Sauce. Combine all of your stir-fry sauce ingredients in a small bowl and set aside.
Coat your wok or large sauté pan with the vegetable oil over medium-high heat. Once the oil is hot, add your chicken and lightly brown it.
Once your chicken is lightly browned, pour your marinade over the chicken and cook for another 1-2 mins.
Add your zucchini, mushrooms, Thai chili peppers and bell peppers to the pan and stir fry for about 2-3 mins. Your veggies should be lightly cooked but still firm for the best taste.
Add in your peanuts and stir fry for another minute. Turn off your heat and stir in your scallions.
Serve warm over steamed rice. Garnish with more scallions and sesame seeds if preferred.