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Easy Kung Pao Chicken RecipeIs a quick and easy Chinese inspired recipe that can be ready in less than 30 minutes, using mostly ingredients from your pantry, and makes a great weeknight meal to celebrate Chinese New Year or for any time of year.
Hi everyone! I’m Michele, the blogger, recipe developer, and photographer at Flavor Mosaic, a recipe blog where I share creative, quick and easy, budget-friendly recipes with a mosaic of flavors.
This offers:
  • a quick and easy complete meal with chicken, vegetables, kung pao sauce, and rice in under 30 minutes;
  • a restaurant quality Chinese dinner that tastes better than take out, and is made using mostly pantry ingredients;
  • a few tidbits of trivia about the upcoming Chinese New Year to impress your friends;
  • an ahhhh-mazing sweet, spicy, and savory Kung Pao sauce.

When my husband and I were first married, we often ate out at restaurants. Since we live in Houston, it was easy to eat out because we have a huge variety of quality restaurants. One of our favorite cuisines is Chinese Food, especially Kung Pao Chicken. Whenever we try a new Chinese restaurant, my husband always orders the Kung Pao Chicken and uses that dish to compare restaurants.
Our favorite place for Kung Pao Chicken was a little family-owned restaurant near our house. We ate there for a number of years until the restaurant closed. We tried several other restaurants afterward but their Kung Pao was not the same.Easy Kung Pao Chicken Recipe We gave up trying to find another restaurant, and instead now I make the Kung Pao Chicken at home.
To make this recipe I use mostly ingredients you will find in your refrigerator or pantry. A couple of exceptions might be sesame oil and Hoisin sauce. Both of these have incredible flavor and I recommend making both a pantry staple. They are found in the International aisles of most grocery stores, or should be available at your local Asian market. I understand that you may not want to buy an ingredient just for one recipe, which is why I also recommend checking out some of my other favorite Asian dishes that use either Hoisin sauce or Sesame Oil:

You have a reason to make several of these recipes this week because in a couple of days, it is going to be Chinese New Year! It is a tradition in China for families to get together for a family reunion dinner on New Year’s Eve. Many exchange small red envelopes with money to bring good fortune in the new year. You could also serve this Easy Kung Pao Chicken with egg rolls for good fortune and noodles for longevity. Now you have a few new pieces of Chinese New Year trivia to impress your family, friends, and guests.
What will you serve with this Easy Kung Pao Chicken Recipe for Chinese New Year?

Easy Kung Pao Chicken RecipeAuthor: Michele @ Flavor Mosaic

Recipe type: Main Dishes, Chicken

Serves: 4

Ingredients

Marinade

  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch

Sauce

  • 2 teaspoons balsamic vinegar
  • 1 tablespoon hoisin sauce

Chicken

  • 2 tablespoons peanut or vegetable oil
  • ½ teaspoon crushed red pepper flakes (adjust to taste)
  • 2 garlic cloves, minced
  • ¼ teaspoon ground ginger or 1 teaspoon grated fresh ginger
  • ½ green bell pepper, roughly chopped
  • ½ red bell pepper, roughly chopped
  • 1 pound boneless, skinless, chicken breasts, cut into bite size pieces
  • ¼ cup roasted peanuts
  • 4 green onions, chopped

Instructions

  1. In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 10 minutes.
  2. In another bowl, combine the balsamic vinegar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir until the cornstarch is dissolved and set aside.
  3. In a wok or large skillet over medium high heat, add peanut or vegetable oil. Stir in the crushed red pepper flakes. Add in the chopped red and green bell peppers. Cook for about 3 or 4 minutes until they are slightly softened. Stir in the minced garlic and grated ginger and continue stirring for about 1 minute. Add the chicken and continue stirring the chicken for about 4 or 5 minutes or until it is no longer pink.
  4. Pour in the sauce and mix to coat the chicken and vegetables. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the green onions on top, and serve over white rice.


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