Rachael Ray Kung Pao Chicken Recipe

If you’re a fan of bold flavors and quick, easy recipes, then you’re going to love Rachael Ray’s Kung Pao Chicken!

This dish packs a punch with its combination of spicy, savory, and slightly sweet flavors.

You only need around 30 minutes to marinate the chicken, ensuring every bite is tender and tasty.

Using a large skillet over high heat with peanut oil will help you achieve that perfect, golden brown sear on the chicken.

How to Make Rachael Ray Kung Pao Chicken

Ingredients

• 1 lb Chicken Breast (cut into bite-sized pieces)
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Hoisin Sauce
• 1 tbsp Oyster Sauce
• 2 tbsp Cornstarch
• 1 tbsp Peanut Oil
• 4 cloves Garlic (minced)
• 1 inch Ginger (minced)
• 8-10 Dried Red Chilies
• 1 tsp Sichuan Peppercorn Powder
• 1 Bell Pepper (chopped)
• 3 Scallions (chopped)
• 1/2 cup Unsalted Peanuts
• 3 cups Cooked Rice or Rice Noodles

Step-by-Step Instructions

Step 1:

Marinate the chicken pieces in soy sauce, rice vinegar, hoisin sauce, oyster sauce, and cornstarch.

Let it stand for about 30 minutes.

Step 2:

In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, and oyster sauce for the stir-fry sauce.

Whisk until smooth.

Step 3:

Heat a large skillet over high heat with peanut oil.

Add the chicken and cook until browned on all sides, then transfer to a plate.

Step 4:

In the same skillet, add garlic, ginger, dried red chilies, and Sichuan peppercorn powder.

Cook for a minute or two until fragrant.

Step 5:

Add the bell pepper, scallions, and peanuts.

Toss in the chicken and stir-fry for another minute.

Serve hot over cooked rice or rice noodles.

Tips and Tricks for Making This Recipe

Marination Time

Let the chicken marinate for at least 30 minutes to absorb all the flavors.

Stir-Fry Quickly

Stir-fry the ingredients on high heat to retain their crispness and color.

Balance the Flavors

Adjust the amount of dried red chilies according to your spice preference.

Cooking Order

Add harder vegetables first to the stir-fry to ensure even cooking.

Sauce Consistency

If you like a thicker sauce, add a bit more cornstarch mixed with water.

What to Serve with Rachael Ray Kung Pao Chicken Recipe

Fried Rice

Fried rice is a timeless pairing with Kung Pao Chicken.

Its savory blend of rice, vegetables, soy sauce, and seasonings complements the bold flavors wonderfully.

You can customize it with ingredients like eggs, peas, and carrots.

Chinese Zucchini Salad

If you’re looking for something light and refreshing, a Chinese Zucchini Salad is a great choice.

Simply mix garlic, soy sauce, vinegar, and dried chilies with thinly sliced zucchini.

It adds a crunchy texture and a bit of zest to your meal.

Steamed Veggies

Steamed veggies are perfect for balancing out the spiciness of Kung Pao Chicken.

Broccoli, snow peas, and carrots work particularly well.

A light drizzle of sesame oil enhances the flavors without overpowering the dish.

Garlic Noodles

Garlic noodles are a less traditional option but incredibly delicious!

The deep, savory flavor of the noodles pairs well with the rich sauce of Kung Pao Chicken.

Plus, making them is straightforward and quick.

Mango Salad

A mango salad can add a surprising twist to your meal!

The sweetness of the mango pairs beautifully with the spicy and savory notes of Kung Pao Chicken.

Just mix mango slices with red onion, cilantro, and a squeeze of lime juice.

Sautéed Green Beans

Sautéed green beans with a touch of garlic are a great addition.

The crisp texture and savoriness make them a fantastic complement.

They are easy to prepare and add a vibrant green color to your plate.

Rice Noodles

Rice noodles are another fantastic side dish option.

They soak up the sauce from the Kung Pao Chicken delightfully.

You can prepare them easily according to the package directions and serve them in no time.

Variations and Substitutions

Different Proteins

You can easily swap the chicken for shrimp, beef, or tofu.

Marinate and cook them in the same way for equally delicious results!

Vegetable Options

Consider adding broccoli, bell peppers, or snap peas.

They add color and a nice crunch, elevating the dish’s texture!

Sauce Adjustments

Switch up the level of heat by adjusting the amount of chili garlic sauce.

For a sweeter version, add a touch more hoisin or a drizzle of honey.

Nut-Free Option

If you’re allergic to peanuts, feel free to use cashews or omit the nuts entirely.

It will still be tasty without compromising the flavors!

Cooking Methods

Don’t have a wok? A large skillet works just fine!

Get it really hot before adding the ingredients to achieve that perfect stir-fry sear.

Gluten-Free Version

Use tamari instead of soy sauce to make the recipe gluten-free.

Cornstarch is naturally gluten-free, so no worries there!

Experiment with these variations and make the recipe truly your own!

How to Store Leftover Rachael Ray Kung Pao Chicken

Using Airtight Containers

You’ll want to store your leftover Kung Pao Chicken in airtight containers to keep it fresh.

Make sure the containers are properly sealed to prevent air from getting in.

I recommend using glass containers with tight-fitting lids because they tend to preserve the flavors better.

Refrigeration Instructions

Place the airtight containers in the refrigerator as soon as possible.

Your leftovers can be stored in the refrigerator for up to three to four days.

Make sure to label the containers with the date you stored them so you know when to use them by.

Freezing Leftovers

If you need to store the leftovers for a longer period, consider freezing them.

Transfer the cooled chicken to a freezer-safe container or a heavy-duty freezer bag.

Label the container with the date and make sure to use the leftovers within two to three months for the best quality.

Common Mistakes to Avoid

Not Marinating the Chicken Properly

Make sure to marinate the chicken for at least 30 minutes.

This allows the flavors to seep in and tenderize the meat.

Skipping this step can result in a bland and tough dish.

Overcrowding the Pan

Avoid adding too much chicken or vegetables at once to the pan.

Overcrowding lowers the pan temperature, which leads to steaming rather than stir-frying.

Cook in batches if necessary to maintain high heat and proper browning.

Ignoring Ingredient Prep

Have all your ingredients prepped and ready before you start cooking.

Kung Pao Chicken cooks quickly, and there’s no time to chop vegetables or measure sauces mid-cooking.

Being prepared ensures a smoother and more enjoyable cooking experience.