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How to Make Kung Pao Chicken Kung pao chicken is a classic Chinese dish that is both flavorful and easy to make. This recipe is inspired by the traditional dish, but with a few modern twists. Ingredients 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon vegetable oil 1/2 cup chopped onion 2 cloves garlic, minced 1 cup snow peas, trimmed 1/2 cup red bell pepper, cut into 1-inch pieces 1/2 cup green bell pepper, cut into 1-inch pieces 1/4 cup water chestnuts, chopped 1/4 cup peanuts, chopped 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon Chinese cooking wine 1 teaspoon chili powder 1/2 teaspoon ground ginger 1/4 teaspoon red pepper flakes 1/4 cup cornstarch mixed with 2 tablespoons water Instructions 1. In a large bowl, combine the chicken, cornstarch, salt, and pepper. Toss to coat. 2. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides. Remove from the skillet and set aside. 3. Add the onion and garlic to the skillet and cook until softened. Add the snow peas, bell peppers, and water chestnuts and cook until the vegetables are crisp-tender. 4. Add the chicken, peanuts, soy sauce, vinegar, cooking wine, chili powder, ginger, and red pepper flakes to the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes. 5. Stir in the cornstarch mixture and cook until the sauce has thickened and reduced. Serve immediately.
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