Kung Pao Chicken with Peppers and Peanuts in One Pan
Diced chicken, peppers, scallions, and peanuts in a concentrated soy-hoisin coating with dried chilies.
Ingredients
Main Ingredients
- 1 lb chicken breast diced
- 2 bell peppers sliced
- 4 scallions chopped
- 1/2 cup peanuts omit for a peanut allergy
- 2 dried chilies
Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- Salt and pepper to taste
Instructions
Instructions
- Cut the chicken into similar bite-size pieces, slice the peppers, and chop the scallions. Stir soy sauce, hoisin, sugar, and cornstarch together until smooth.
- Heat 1 tablespoon oil in a wide skillet over medium-high heat. Cook the chicken in an uncrowded layer, turning until browned and 165°F internally; transfer to a plate, working in batches if necessary.
- Add the remaining 1 tablespoon oil, peppers, scallions, peanuts, and dried chilies. Stir-fry over medium-high heat until the peppers soften slightly but retain a bite, lowering the heat if the peanuts darken.
- Stir the sauce again, pour into the skillet, and cook over medium-low heat for 3–4 minutes until thickened, adding water a little at a time if needed to make it spread. Remove from the heat and fold in the chicken and its juices.
- Taste before adding salt and pepper, then divide into four portions. Remove the whole chilies before serving if preferred.
Notes
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Reheat to 165°F with a splash of water; peanuts soften during storage.
- For a peanut allergy, omit peanuts and check sauces and preparation surfaces for relevant allergens.