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Kung Pao Chicken

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Recipe by
| Servings: 4 servings

Ingredients

Sauce

  • 1/3 cup water
  • 1 tablespoon cornstarch
  • 3 tablespoons hoisin sauce, or more to taste

Meat and Veggies

  • 4 boneless, skinless chicken thighs
  • 1 green pepper, deribbed
  • 1 red pepper, deribbed
  • 1 fifteen ounce can baby corn
  • 3 tablespoons oil, or as needed
  • 4 garlic cloves, chopped
  • 4 mushrooms, cleaned and sliced
  • 1/3 cup peanuts
  • 1 tablespoons sugar
  • Crushed red pepper flakes to taste

Instructions

  1. For the sauce, combine the water and cornstarch in a small bowl and mix until dissolved. Stir in the hoisin and set aside.
  2. Cut the chicken into 1 inch cubes. Cut the peppers into cubes, drain the corn and cut into small pieces.
  3. Heat 1 to 2 tablespoons oil in a wok. When hot, add the garlic and stir to coat with oil. Add the chicken cubes and stir-fry over high heat until almost cooked. Remove and set aside.
  4. Add more oil and add the vegetables and peanuts. Stir-fry until the peppers soften.
  5. Return the chicken to the wok. Add the sauce, sugar, chile flakes, salt and more hoisin sauce if desired.
  6. Sti-rfry until the chicken is cooked and the sauce has thickened.

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