Name: Sticky Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 or 3
Ingredients: 2 skinless, boneless chicken breasts, cut into cubes; 2 tbsp fresh ginger, sliced; 1 tbsp fresh garlic, minced; 1 or more red or green chilies, cut into small pieces, or chili paste; 1 large red bell pepper, sliced; 2-3 spring onions, whites and greens separated and cut into small pieces; 1 cup broccoli florets, sliced and steamed al dente; 3 tbsp vegetable oil, plus 1 tbsp sesame oil; 2 tbsp soy sauce, or 1 tbsp soy sauce plus 1 tbsp hoisin sauce; 1 tbsp rice vinegar (or other white vinegar); 1 tbsp brown sugar; 1 heaped tbsp honey; 2 tbsp cornstarch dissolved in 2 tbsp water; Chopped roasted peanuts and sesame seeds, to taste; ½ tsp Sichuan peppercorns (if available) or white pepper; A dash of Chinese five-spice (optional); ½ tsp turmeric (optional, for health benefits)

"This sticky take on classic Kung Pao chicken delivers fiery Sichuan flavors in a quick stir-fry. Tender chicken cubes, crisp bell peppers, steamed broccoli, and roasted peanuts swim in a glossy, sweet-savory sauce with hints of ginger, garlic, and chili. It's addictive, healthier, and ready in minutes for your weeknight table."

Method 3 Steps

1

In a wok over high heat, heat the vegetable oil. Add the spring onion whites, followed by the garlic, ginger, and chilies. Stir-fry until fragrant. Do not burn.
2

Coat the chicken cubes with the Sichuan peppercorns, five-spice, and turmeric. Add to the wok and stir-fry until cooked through. Add the bell pepper slices, then the remaining ingredients: sesame oil, vinegar, soy/hoisin sauce, sugar, honey, peanuts, and cornstarch slurry. Mix well and simmer until the sauce thickens and becomes glossy.
3

Stir in the steamed broccoli and spring onion greens. Sprinkle with sesame seeds, if using, and serve hot with rice or noodles.

Sticky Kung Pao Chicken

🥗 Ingredients (17 items)

Method 3 Steps

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