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Ingredients
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2 Boneless, Skinless Chicken Breasts, Cut Into Small Cubes |
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1/2 Cup Unsalted Peanuts |
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1 Red Bell Pepper, Diced |
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1 Tablespoons Onion Powder |
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1 Green Bell Pepper, Diced |
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Salt To Taste |
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3 Cloves Of Garlic, Minced |
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2-3 Dried Red Chili Peppers, Chopped (Adjust Quantity According To Taste) |
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1-inch Piece Of Ginger, Grated |
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2 Tablespoons Vegetable Oil |
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2 Tablespoons Soy Sauce | ![]() |
1 Tablespoon Rice Vinegar |
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1 Tablespoon Hoisin Sauce | ![]() |
1 Tablespoon Cornstarch, Dissolved In 2 Tablespoons Water |
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1 Tablespoon Black Peppercorns | ![]() |
1 Tablespoon Turmeric Powder |
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Sliced Green Onions For Garnish |
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Step: 1 In A Small Bowl, Combine Soy Sauce, Rice Vinegar, And Hoisin Sauce. Set Aside. |
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Step: 2 In A Separate Bowl, Mix The Cornstarch With Water To Make A Slurry. Set Aside. |
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Step: 3 Heat Vegetable Oil In A Wok Or Large Skillet Over Medium-high Heat. |
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Step: 4 Add The Diced Chicken Cubes And Stir-fry Until They Turn Golden Brown And Are Cooked Through. Remove The Chicken From The Wok And Set Aside. |
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Step: 5 In The Same Wok, Add The Minced Garlic, Grated Ginger, And Dried Red Chili Peppers. Stir-fry For About A Minute Until Fragrant. |
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Step: 6 Add The Onion Powder And Bell Peppers To The Wok And Stir-fry For Another 2-3 Minutes Until They Start To Soften. |
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Step: 7 Add The Turmeric Powder. Return The Cooked Chicken To The Wok And Mix Well With The Vegetables. Add The Peanuts And Stir To Combine. |
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Step: 8 Pour The Prepared Sauce Over The Chicken And Vegetables. Stir-fry For A Few Minutes Until The Sauce Coats Everything Evenly. |
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Step: 9 Stir In The Cornstarch Slurry Gradually, Stirring Constantly, Until The Sauce Thickens To Your Desired Consistency. |
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Step: 10 Season With Salt And Black Peppercorns To Taste. Keep In Mind That Soy Sauce Is Already Salty, So Be Cautious While Adding Additional Salt. |
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Step: 11 Garnish With Sliced Green Onions. |
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Step: 12 Serve The Kung Pao Chicken Hot With Steamed Rice Or Noodles. |
Enjoy Your Kung Pao Chicken!
Instructions
![]() |
2 Boneless, Skinless Chicken Breasts, Cut Into Small Cubes |
|
1/2 Cup Unsalted Peanuts |
|
1 Red Bell Pepper, Diced |
|
1 Tablespoons Onion Powder |
|
1 Green Bell Pepper, Diced |
|
Salt To Taste |
|
3 Cloves Of Garlic, Minced |
|
2-3 Dried Red Chili Peppers, Chopped (Adjust Quantity According To Taste) |
|
1-inch Piece Of Ginger, Grated |
|
2 Tablespoons Vegetable Oil |
![]() |
2 Tablespoons Soy Sauce | ![]() |
1 Tablespoon Rice Vinegar |
![]() |
1 Tablespoon Hoisin Sauce | ![]() |
1 Tablespoon Cornstarch, Dissolved In 2 Tablespoons Water |
![]() |
1 Tablespoon Black Peppercorns | ![]() |
1 Tablespoon Turmeric Powder |
![]() |
Sliced Green Onions For Garnish |
|
Step: 1 In A Small Bowl, Combine Soy Sauce, Rice Vinegar, And Hoisin Sauce. Set Aside. |
|
Step: 2 In A Separate Bowl, Mix The Cornstarch With Water To Make A Slurry. Set Aside. |
|
Step: 3 Heat Vegetable Oil In A Wok Or Large Skillet Over Medium-high Heat. |
|
Step: 4 Add The Diced Chicken Cubes And Stir-fry Until They Turn Golden Brown And Are Cooked Through. Remove The Chicken From The Wok And Set Aside. |
![]() |
Step: 5 In The Same Wok, Add The Minced Garlic, Grated Ginger, And Dried Red Chili Peppers. Stir-fry For About A Minute Until Fragrant. |
|
Step: 6 Add The Onion Powder And Bell Peppers To The Wok And Stir-fry For Another 2-3 Minutes Until They Start To Soften. |
![]() |
Step: 7 Add The Turmeric Powder. Return The Cooked Chicken To The Wok And Mix Well With The Vegetables. Add The Peanuts And Stir To Combine. |
![]() |
Step: 8 Pour The Prepared Sauce Over The Chicken And Vegetables. Stir-fry For A Few Minutes Until The Sauce Coats Everything Evenly. |
![]() |
Step: 9 Stir In The Cornstarch Slurry Gradually, Stirring Constantly, Until The Sauce Thickens To Your Desired Consistency. |
![]() |
Step: 10 Season With Salt And Black Peppercorns To Taste. Keep In Mind That Soy Sauce Is Already Salty, So Be Cautious While Adding Additional Salt. |
![]() |
Step: 11 Garnish With Sliced Green Onions. |
![]() |
Step: 12 Serve The Kung Pao Chicken Hot With Steamed Rice Or Noodles. |
Enjoy Your Kung Pao Chicken!