This Kung Pao Chicken is better than Panda Express or just about any Chinese takeout! If you love Chinese food then this stir fry recipe made with red peppers and zucchini is for you. It has a delicious mix of sweet and spice.
kung pao chicken.
ingredients.
marinade.
- 3 tbsp rice vinegar
- 6 tbsp soy sauce
- 5 tbsp sweet chili sauce
- 1 tbsp sesame oil
- 2 tbsp fish sauce
remaining ingredients.
- 4 chicken thighs chopped into bite size pieces
- 1 tbsp olive oil
- 2 red bell pepper chopped
- 2 zucchini chopped
- 1 tsp cornstarch
- 1 tsp chili powder
- 3 garlic cloves
- salt & pepper to taste
- green onions & sesame seeds for servings
instructions.
- Mix the marinade ingredients in a bowl.
- Place the chopped chicken thighs in the marinade mixture. Refrigerate for at-least 30 minutes but you can refrigerate up to 24 hours.
- Heat a frying pan, skillet, or wok over a medium high heat and add red bell pepper and zucchini until the soften.
- Add marinated chicken, chili powder, garlic, chili powder, salt & pepper into the skillet.
- Cook until chicken is cooked and vegetables are soft on the inside but crispy on the outside.
- If sauce is too thin add cornstarch. If you need more sauce feel free to add more soy sauce and sweet chili sauce.
- Add toppings and serve over rice or chow mein.
other great asian recipes.
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shop what i used to cook this recipe.
Kung Pao Chicken
This Kung Pao Chicken is better than Panda Express or just about any Chinese takeout! If you love Chinese food then this stir fry recipe made with red peppers and zucchini is for you. It has a delicious mix of sweet and spice.
Servings: 4
Calories: 363kcal
Ingredients
Marinade
- 3 tbsp rice vinegar
- 6 tbsp soy sauce
- 5 tbsp sweet chili sauce
- 1 tbsp sesame oil
- 2 tbsp fish sauce
Remaining Ingredients
- 4 chicken thighs chopped into bite size pieces
- 1 tbsp olive oil
- 2 red bell pepper chopped
- 2 zucchini chopped
- 1 tsp cornstarch
- 1 tsp chili powder
- 3 garlic cloves
- salt & pepper to taste
- green onions & sesame seeds for servings
Instructions
- Mix the marinade ingredients in a bowl.
- Place the chopped chicken thighs in the marinade mixture. Refrigerate for at least 30 minutes but you can refrigerate up to 24 hours.
- Heat a frying pan, skillet, or wok over a medium high heat and add red bell pepper and zucchini until the soften.
- Add marinated chicken, chili powder, garlic, chili powder, salt & pepper into the skillet.
- Cook until chicken is cooked and vegetables are soft on the inside but crispy on the outside.
- If sauce is too thin add cornstarch. If you need more sauce feel free to add more soy sauce and sweet chili sauce.
- Add toppings and serve over rice or chow mein.