Pioneer Woman’s Kung Pao Chicken features a marinade of rice wine, dark soy sauce, and ginger. It takes 60 minutes to make and serves four. With tender chicken, crunchy vegetables, and a rich sauce, it’s a delicious meal option.
More Pioneer Woman Recipe:
- Pioneer Woman Chicken Sausage And Gnocchi
- Pioneer Woman Chicken Divan
- Pioneer Woman Chicken Ala King
🤎 Why You’ll Love This Kung Pao Chicken Recipe:
- Burst of Flavors: Pioneer Woman’s Kung Pao Chicken combines the bold flavors of rice wine, dark soy sauce, and hoisin sauce, creating a tantalizing taste experience.
- Quick and Easy: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.
- Versatile Dish: Whether served with boiled rice or noodles, Pioneer Woman’s Kung Pao Chicken is adaptable to suit your preferences and pairs well with various side dishes.
❓ What Is Pioneer Woman Kung Pao Chicken Recipe?
Pioneer Woman’s Kung Pao Chicken is a savory dish made with chicken breast, red bell peppers, courgette/zucchini, and a flavorful marinade, served over boiled rice.
🍗Pioneer Woman Kung Pao Chicken Ingredients
Marinade:
- 2 tbsp rice wine
- ¼ tsp white pepper
- 5 tbsp dark soy sauce
- 4 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 tbsp sugar
- 2 garlic cloves peeled and minced
- 1 thumb-sized piece of fresh ginger peeled and grated
- ½ tsp ground Sichuan peppers optional – for those of you who like it hotter
Remaining Ingredients:
- 3 chicken breasts chopped into bite-size pieces
- 1 tsp cornflour/cornstarch
- 8 dry whole chilli peppers
- 1 tbsp vegetable oil
- 2 red bell pepper chopped into squares
- 1 medium-sized courgette/zucchini chopped into chunks
- 12 spring onions/scallions chopped roughly
- 70 g (1/2 cup) unsalted peanuts or cashews if you prefer
To Serve:
- boiled rice
🥘 How To Make Pioneer Woman Kung Pao Chicken
- Mix marinade ingredients in a bowl.
- Put chopped chicken in another bowl and mix with cornflour/cornstarch.
- Stir 1/3 of the marinade into the chicken. Cover and refrigerate for 30 mins (or up to 12 hours).
- Heat a wok or frying pan over medium heat, add whole chilli peppers, and cook for a couple of mins until darker.
- Add oil to the wok, heat on high, then add chicken (using a slotted spoon). Fry for about 7-8 mins until cooked through.
- Add red peppers, courgette/zucchini, and spring onions/scallions. Cook for 2-3 mins until heated but still crunchy.
- Add reserved 2/3 of marinade and chilies. Cook until sauce thickens slightly, about 2 mins.
- If you want thicker sauce, mix 1 tbsp. cornflour/cornstarch with a bit of cold water, then add to the wok.
- Add peanuts (or cashews) just before serving, and stir. Serve over boiled rice.
💭 Recipe Tips:
- Flavor Explosion: The marinade, featuring rice wine, dark soy sauce, and hoisin sauce, creates a symphony of flavors in every bite.
- Customizable Heat: Adjust the spice level with optional Sichuan peppers, catering to both mild and fiery preferences.
- Simple Ingredients, Big Taste: With common pantry staples like garlic and ginger, this dish is easy to prepare but tastes gourmet.
🍚 What To Serve With Kung Pao Chicken?
Serve Kung Pao Chicken with Mexican Rice Casserole, Taco Potatoes, Chili Mac, Stuffed Pepper Casserole, and Burrito Bowls.
🎚 How To Store Leftovers Kung Pao Chicken?
- In the fridge: Store leftovers kung pao chicken in an airtight container for 3 days.
- In the freezer: Store leftovers kung pao chicken in a freezer-safe container for 3 months.
🥵 How To Reheat Leftovers Kung Pao Chicken?
- In the oven: Reheat leftovers kung pao chicken for 3 minutes at 350°F.
- In the microwave: Microwave leftovers of kung pao chicken on high for 2-3 minutes, stirring halfway through.
- On the stove: Reheat leftovers kung pao chicken in a pan over medium heat for 5-7 minutes.
- In the air-fryer: Reheat leftovers kung pao chicken for 2 minutes at 350°F.
FAQ’S:
Can I Use Other Types Of Meat Instead Of Chicken?
Yes, you can use other types of meat like thinly sliced beef, pork, or shrimp instead of chicken in the Kung Pao Chicken recipe.
How Can I Make Kung Pao Chicken Less Spicy?
To make Kung Pao Chicken less spicy, you can reduce the amount of chili peppers used or remove the seeds and membranes from the peppers before cooking.
How Do I Prevent The Chicken From Becoming Dry During Cooking?
To prevent the chicken from becoming dry during cooking, make sure not to overcook it. Fry the chicken just until it’s cooked through, about 7-8 minutes, and avoid cooking it for too long on high heat.
What Can I Use Instead Of Red Bell Peppers In Kung Pao Chicken?
If you don’t have red bell peppers, you can use other colorful bell peppers such as yellow or orange. You can also substitute with other vegetables like carrots, snap peas, or mushrooms for added color and flavor.
More Pioneer Woman Recipe:
- Pioneer Woman Chicken Biscuit Casserole
- Pioneer Woman Chicken Dorito Casserole
- Pioneer Woman Chicken Broccoli Rice Casserole
Pioneer Woman Kung Pao Chicken Nutrition Facts:
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 700mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 10g
- Protein: 30g
Pioneer Woman Kung Pao Chicken
Description
Pioneer Woman’s Kung Pao Chicken features a marinade of rice wine, dark soy sauce, and ginger. It takes 60 minutes to make and serves four. With tender chicken, crunchy vegetables, and a rich sauce, it’s a delicious meal option.
Ingredients
Marinade:
Remaining Ingredients:
To Serve:
Instructions
- Mix marinade ingredients in a bowl.
- Put chopped chicken in another bowl and mix with cornflour/cornstarch.
- Stir 1/3 of the marinade into the chicken. Cover and refrigerate for 30 mins (or up to 12 hours).
- Heat a wok or frying pan over medium heat, add whole chilli peppers, and cook for a couple of mins until darker.
- Add oil to the wok, heat on high, then add chicken (using a slotted spoon). Fry for about 7-8 mins until cooked through.
- Add red peppers, courgette/zucchini, and spring onions/scallions. Cook for 2-3 mins until heated but still crunchy.
- Add reserved 2/3 of marinade and chilies. Cook until sauce thickens slightly, about 2 mins.
- If you want thicker sauce, mix 1 tbsp. cornflour/cornstarch with a bit of cold water, then add to the wok.
- Add peanuts (or cashews) just before serving, and stir. Serve over boiled rice.
Notes
- Flavor Explosion: The marinade, featuring rice wine, dark soy sauce, and hoisin sauce, creates a symphony of flavors in every bite.
Customizable Heat: Adjust the spice level with optional Sichuan peppers, catering to both mild and fiery preferences.
Simple Ingredients, Big Taste: With common pantry staples like garlic and ginger, this dish is easy to prepare but tastes gourmet.