Kung Pao Chicken Mild
Tender chicken with roasted peanuts and bell peppers in a savory sauce that's easy to adjust-spicy heat optional, craveable either way.
Ingredients (serves 4)
- 1.5 lb chicken breast
- 1 cup roasted peanuts
- 2 bell peppers
- 4 cloves garlic
- 1 tbsp ginger
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp red pepper flakes
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Save this recipeInstructions
- 1
Cut chicken breast into 3/4-inch cubes and dice bell peppers into similar-sized pieces.
- 2
Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Cook chicken until no longer pink inside, about 6 minutes. Remove and set aside.
- 3
Add minced garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- 4
Stir in bell peppers and cook for 2-3 minutes until just tender-crisp.
- 5
Whisk together soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes. Pour into the skillet along with cooked chicken and peanuts.
- 6
Toss until everything is coated and warmed through, about 2 minutes, then serve over rice.
