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.
Servings: 4
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
Instructions
- Marinate the chicken pieces in soy sauce, rice vinegar, hoisin sauce, oyster sauce, and cornstarch.
- Let it stand for about 30 minutes.
- In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, and oyster sauce for the stir-fry sauce.
- Whisk until smooth.
- 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.
- In the same skillet, add garlic, ginger, dried red chilies, and Sichuan peppercorn powder.
- Cook for a minute or two until fragrant.
- 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.