This Kung Pao Chicken is made with bell pepper, ginger, garlic, soy sauce, sesame oil, peanuts and dried chilies. (See notes for keto version).
If you are looking for an authentic Kung Pao Chicken to make, you HAVE to make this dish AND pair it with this coconut rice. It is to die for! This dish calls for Sichuan peppercorns which you can find an any asian supermarket, but if you can’t get your hands on some then use regular peppercorns.
Take out food can have a ton of food chemicals you do not want to consume. This is a quick stir fry that is super healthy (I also included how to make it keto) which is an amazing alternative to such a delicious dish.
How to make Kung Pao Chicken
Marinate the chicken in the marinade for 45 minutes to 4 hours (however much time you have, the longer the better) in the refrigerator.
For the rice, bring the coconut milk and water to a boil and then add the rice. Put heat on the lowest temperature and cook for 10 minutes and shut heat off. Don’t open the lid. Let the rice rest for 15 minutes or longer with the heat off.
Combine the chicken stock, soy sauce, rice vinegar, peanut butter, dark soy sauce and cornstarch in a bowl and whisk. Set aside.
Heat a large saucepan on medium heat, add vegetable oil and wait for it to shimmer. Add the chicken and shallow fry for and fry about 4 minutes on each side. Set aside when you are done.
Add the sesame oil and stir in the garlic, ginger, bell peppers, dried chilis, and peppercorns and stir for 2-4 minutes, until soft. Pour the sauce in a bring to a boil.
The sauce will thicken so keep stirring. Add the chicken back into the pan and keep stirring for another 3 minutes.
Garnish with scallions and peanuts.
Serve with rice!