Here’s an easy chicken recipe you’ll definitely want to add to your dinner repertoire.
A quick marinade tenderizes the chicken and infuses flavor in this stir-fry.
Bring takeout home with thisKung Pao Chicken with Bell Peppersrecipe.
soy sauce, 1 tsp.
sherry and cornstarch in a medium bowl.
Stir until the cornstarch is no longer visible.
Add sesame oil and stir until the chicken is lightly coated.
Combine broth, vinegar, chile-garlic sauce and the remaining 1 Tbsp.
soy sauce and 1 Tbsp.
sherry in a small bowl.
Swirl in 1 Tbsp.
Add ginger; stir-fry until fragrant, about 10 seconds.
Push the ginger slices to the sides and add the chicken in an even layer.
Cook, undisturbed, until it begins to brown, about 1 minute.
Transfer to a plate.
Swirl in the remaining 1 Tbsp.
Add bell peppers; stir-fry for 1 minute.
Remove from heat and sprinkle with peanuts.
Frequently Asked Questions
Absolutely.
you’re free to swap the chicken breasts for boneless skinless chicken thighs.
The thighs may take a little longer to cook as they have a higher fat content.
The color of thebell pepperdepends on the ripeness.
And for most recipes, like this one, it won’t matter which color you choose to use.
We would serve this dish with brown rice or cauliflower rice, andegg rolls.
For dessert, fortune cookies are always a fun touch, bringing light conversation.
Alternatively, you could opt for a fruit-basednice cream, which would be refreshing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
