Kung Pao Chicken
This Kung Pao chicken is a simple skillet dinner made with tender cubed chicken, crisp vegetables, and a lightly sweet-and-savory sauce.
Ingredients
- 1 pound chicken breast, cubed
- 2 tablespoons olive oil
- 1 large red bell pepper, diced
- 1 bunch asparagus, trimmed and sliced in half
- ½ cup green onions, sliced
- 3 garlic cloves, minced
- 1 teaspoon ginger paste
- ½ teaspoon red chili flakes
- ¼ cup water
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add cubed chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
- In the same skillet, add bell pepper and asparagus. Sauté for 4–5 minutes until just tender.
- Add garlic, ginger paste, and red chili flakes. Stir for 1 minute until fragrant.
- In a small bowl, whisk together water, soy sauce, cornstarch, rice vinegar, honey, and sesame oil until smooth.
- Pour the sauce into the skillet and bring to a simmer, stirring until thickened.
- Return chicken to the pan, add green onions, and toss until everything is coated in sauce.
- Serve warm over rice or cauliflower rice and garnish with extra green onions if desired.
Nutrition
Notes
- Cut chicken evenly: Uniform, bite-sized pieces help the chicken cook quickly and evenly without drying out.
- Cook in stages: Removing the chicken before cooking the vegetables prevents overcrowding and keeps everything properly seared.
- Prep the sauce first: Whisking the sauce before cooking keeps the stir-fry moving fast once the pan is hot.
- Don’t overcook the vegetables: Bell peppers and asparagus should stay slightly crisp for the best texture.
- Stir constantly once the sauce is added: This helps the sauce thicken evenly and coat the chicken without clumping.
- Serving suggestions: Serve with Asian Cucumber Noodle Salad or pair with Veggie Spring Rolls for a balanced, weeknight-friendly meal.
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