Panda Express's Kung Pao Chicken (Copycat Recipe)

This Kung Pao Chicken recipe captures the essence of the beloved dish from Panda Express, featuring tender chicken stir-fried with crunchy peanuts, vibrant bell peppers, and a savory, slightly spicy sauce. The combination of soy sauce, rice vinegar, and hoisin sauce creates a perfect balance of flavors, while the addition of Sichuan peppercorns adds a traditional kick. This dish is not only delicious but also easy to prepare, making it a great option for a weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup unsalted roasted peanuts
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon Sichuan peppercorns (or red pepper flakes for heat)
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and cornstarch. Mix well and let marinate for 15 minutes.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic, ginger, and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
4. Add the diced red and green bell peppers to the skillet and stir-fry for another 2-3 minutes until they are tender-crisp.
5. Return the cooked chicken to the skillet. Add the remaining soy sauce, rice vinegar, and hoisin sauce. Stir well to combine all ingredients.
6. Add the roasted peanuts and sliced green onions, mixing everything together. Cook for an additional 1-2 minutes until heated through.
7. Season with salt and pepper to taste. Serve hot over steamed rice.