Kung Pao Chicken | This takeout classic is quick to whip up at home for an easy weeknight dinner or as a tasty meal-prep recipe to enjoy later on! The dish as we know it today evolved from the traditional cuisine of the Chinese province of Sichuan. For a dinner full of flavor and spice, you can’t go wrong with homemade Kung Pao Chicken. The quick chicken marinade doubles as a sauce and the rest of the dish comes together with fresh vegetables, cooked rice, and chili for kick.
For Kung Pao Marinade/Sauce ½ cup chicken stock ⅓ cup Kikkoman® Soy Sauce ¼ cup Kikkoman® Rice Vinegar 1 teaspoon minced garlic 1 teaspoon minced ginger 2 tablespoon brown sugar 2 teaspoons cornstarch
For Kung Pao Chicken 1 ½ lbs. boneless skinless chicken thighs 2 tablespoons + 2 tablespoons vegetable oil, divided 1 small zucchini, sliced into half moons 1 red bell pepper, chopped ½ cup coarsely chopped green onion 8-10 dried red chilies, stems removed ⅓ cup roasted peanuts
For Serving 4 cups cooked rice
Whisk together ingredients for sauce in a small bowl until cornstarch is dissolved. Slice chicken thighs into bite-sized pieces and trim off excess fat. Place chicken in a medium bowl and cover with ¼ cup of sauce. Allow to marinate for 10 minutes at room temperature.
Heat 2 tablespoons of oil over medium-high heat in a large non-stick skillet for 2 minutes. Drain marinade from chicken and add chicken pieces to hot pan. Brown for 8 minutes, stirring occasionally. Transfer chicken to a bowl and discard liquid from pan. Carefully wipe pan dry with paper towel. Note: Chicken does not have to be fully cooked at this point.
Reduce heat to medium and add remaining 2 tablespoons of oil to pan. Add zucchini, bell pepper, onion and chiles to pan and sauté for 5 minutes.
Return chicken to pan and pour sauce over chicken and vegetables. Stir. Bring to a simmer and reduce heat to low. Simmer for 8-10 minutes, until sauce thickens and chicken is cooked through. Stir in peanuts during the last 2 minutes of cooking. Serve Kung Pao chicken hot with rice.