To reheat the dish, pop it in the microwave or place it in a saucepan over medium-low heat until heated through. Store leftovers in an airtight container and keep them in the fridge for up to 3 days. It’s perfect for your busy weeknight dinner or a filling lunch with your family and friends. More Stir Fry Recipes You'll Love Beef Broccoli Stir Fry Chao Fan Beef Stir fry with Oyster and Pak Choi Quick & Easy Vegetable Chow Fun Serving and StoringĮnjoy your Kung Pao Chicken with a bowl of steamed rice or stir-fried noodles like Pancit Canton. Substitute shrimp for the chicken and you’ll have your Kung Pao seafood version.Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Transfer the vegetables to a large bowl and set aside. Cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Depending on your preference, adjust the level of spiciness. Add 1 tablespoon of the oil and swirl to coat. Chicken: 28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes 1 tablespoon shaoxing wine or dry sherry 1 tablespoon light soy sauce 2.Not only do they extend the dish, but they also make the dish even healthier and yummier! Add more vegetables like carrots and broccoli.To separate the seeds, lightly shake them. Simply cut the top part of the dried chili and lightly pound with the side of a knife to dislodge the seeds. If you want a mild spiciness, de-seed the dried chilies.It’s not necessary to add the exact amount of peanuts you can add more or less.If you have the time, I recommend marinating the chicken for more than 15 minutes.It also adds a pop of color to the Kung Pao Chicken. Red Bell Pepper - gives a sweet, slightly citrusy flavor.Green Onion - gives a subtle onion flavor to the dish.Zucchini - this is optional, but it balances the dish and adds a bit of freshness to it.Garlic - enhances the flavor and aroma of the dish.Dried chilies add a deep, smoky fragrance and mild spiciness to the Kung Pao Chicken. Dried Chilies - are used more for their aroma than their heat.You can substitute this with cashew nuts. Peanuts - add texture and give the dish its nutty flavor.Rice Vinegar - also referred to as rice wine vinegar.Sugar- you may use either white or brown sugar.It gives your Kung Pao Chicken an authentic restaurant taste. Shaoxing wine - adds depth and complexity to the dish.Baking soda - acts as a tenderizer for the meat.It is also a thickening agent for the sauce. Cornstarch - used to coat the chicken pieces.It also gives a pleasing brown color to the stir-fry. Soy Sauce - adds depth and umami goodness to the dish.You may also use filleted chicken thighs. Chicken Breast Fillet - This recipe calls for chicken breasts, which are leaner and have lower fat content.

Kung pao chicken ingredients