There's nothing more satisfying than digging into a big plate of Kung Pao Chicken - that perfect combination of tender chicken, crunchy veggies, fiery chilies, and an irresistibly sticky-sweet sauce. But all too often, the takeout version can be a disappointment - lacking in flavor, doused in excessive oil, and putting a dent in your wallet.
Skip the subpar delivery and meal prep your own Kung Pao Chicken instead! This homemade version packs an authentic punch of flavors and can be easily prepped for a week of delicious lunches or dinners. Get ready to enjoy the real taste of this classic Chinese dish!
Ingredients:
- 1 lb boneless, skinless chicken thighs, diced into 1-inch cubes
- 3 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 1 cup roasted unsalted peanuts
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 green onions, sliced (separate white and green portions)
- 1-2 tablespoons chili garlic sauce or Sriracha (adjust for desired heat level)
- 1⁄4 cup chicken broth
- 2 teaspoons brown sugar
- 1 red bell pepper, diced
- 1 cup sugar snap peas or snow peas
For Serving:
- Cooked rice or cauliflower rice
- Sliced green onion greens
Instructions:
Step 1: In a large bowl, combine the diced chicken, soy sauce, rice vinegar, sesame oil, and cornstarch. Toss until the chicken is evenly coated then set aside to marinate for 15-30 minutes.
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the peanuts and cook for 1-2 minutes until lightly toasted and fragrant. Transfer the peanuts to a plate and set aside.
Step 3: Return the skillet to high heat and add the remaining 2 tablespoons vegetable oil. Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
Step 4: Add the garlic, ginger, and white portions of the green onions. Cook for 1 minute, stirring constantly so the garlic doesn't burn.
Step 5: Whisk together the chili garlic sauce, chicken broth, and brown sugar. Pour the sauce into the skillet and bring to a simmer, scraping up any browned bits from the bottom.
Step 6: Add the red bell pepper and snap peas. Cook for 3-4 minutes until the chicken is fully cooked through and the veggies are crisp-tender.
Step 7: Remove from heat and stir in the toasted peanuts. Adjust any seasoning as needed, adding more chili sauce for heat or a splash of broth if it's too thick.
Step 8: Portion the Kung Pao Chicken into meal prep containers with cooked rice or cauliflower rice. Garnish with sliced green onion greens.
That's it! You've just made a huge batch of flavor-packed Kung Pao Chicken that will have you eagerly looking forward to lunch. No sad desk salad or boring leftovers here! The bold sauce with hints of garlic, ginger, and chilies clings to every bite of crisp-tender veggies and chicken. The roasted peanuts add the perfect nutty crunch for textural contrast.
This dish truly gets better as the days go on, allowing the flavors to meld and intensify in the fridge. It reheats beautifully - the chicken stays tender and juicy while the sauce becomes even more concentrated and velvety. Just nuke it for 60-90 seconds and you'll be devouring a restaurant-worthy Kung Pao Chicken that puts greasy takeout to shame!
Do yourself a favor and double or triple this recipe for the ultimate meal prep. This Kung Pao Chicken is a protein-packed lunch or dinner that you'll actually look forward to eating. Gone are the days of sad desk meals - this dish is the answer to your cravings for big, bold, Asian flavors!