Gong Pao Chicken Stir Fry: A Delicious and Easy Recipe to Try Tonight

Gong Pao Chicken Stir Fry is a delightful dish that brings the vibrant flavors of Chinese cuisine right to your kitchen. As I prepare this recipe, I can’t help but think about its rich history, originating from the Sichuan province of China. Traditionally known as Kung Pao Chicken, this dish has evolved over the years, becoming a beloved staple in both Chinese restaurants and home kitchens around the world. The combination of tender chicken, crunchy peanuts, and a medley of vegetables creates a symphony of textures and tastes that is simply irresistible.

What I love most about Gong Pao Chicken Stir Fry is its perfect balance of spicy, savory, and slightly sweet flavors, making it a crowd-pleaser for family dinners or casual gatherings. Not only is it delicious, but it’s also incredibly convenient to whip up in under 30 minutes, making it an ideal choice for busy weeknights. Join me as we dive into this flavorful recipe that is sure to become a favorite in your household!

this Recipe

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup unsalted roasted peanuts
• 3 green onions, chopped (white and green parts separated)
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2-3 dried red chilies (adjust based on spice preference)
• 3 tablespoons hoisin sauce
• 1 tablespoon chili paste or sauce (optional, for extra heat)
• 1 tablespoon sesame oil
• Salt and pepper to taste

Preparing the Chicken Marinade

First things first, let’s get our chicken marinated. This step is crucial as it infuses flavor into the chicken and helps tenderize it.

1. In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of rice wine (or dry sherry), and 1 tablespoon of cornstarch.
2. Mix everything well until the chicken is evenly coated. This will create a nice marinade that clings to the chicken.
3. Let the chicken marinate for at least 15-30 minutes. If you have more time, you can let it sit in the fridge for up to 2 hours for deeper flavor.

Preparing the Vegetables

While the chicken is marinating, let’s chop up our vegetables. This will save us time later and ensure everything cooks evenly.

1. Dice the red and green bell peppers into bite-sized pieces. You want them to be similar in size to the chicken for even cooking.
2. Chop the green onions, separating the white parts from the green tops. The white parts will be added earlier for flavor, while the green tops will be used as a garnish.
3. Minced the garlic and ginger. I like to use a microplane for the ginger to get it nice and fine.
4. If you’re using dried red chilies, you can leave them whole for a milder heat or chop them up for more spice.

Cooking the Chicken

Now that we have everything prepped, it’s time to cook the chicken. This is where the magic happens!

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. You want it hot enough that the oil shimmers but doesn’t smoke.
2. Add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; you may need to do this in batches if your skillet isn’t large enough.
3. Cook the chicken for about 4-5 minutes without stirring, allowing it to sear and develop a nice golden color. Then, stir-fry for another 2-3 minutes until the chicken is cooked through and no longer pink.
4. Once cooked, remove the chicken from the skillet and set it aside on a plate. This will prevent it from overcooking while we prepare the rest of the dish.

Stir-Frying the Vegetables

With the chicken cooked, let’s move on to the vegetables. This is where we build layers of flavor!

1. In the same skillet, add the remaining tablespoon of vegetable oil. If there’s any leftover chicken residue, that’s great! It adds flavor to the vegetables.
2. Add the white parts of the green onions, minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
3. Next, toss in the diced bell peppers. Stir-fry for about 3-4 minutes until they are tender-crisp. You want them to retain some crunch for texture.
4. Once the peppers are cooked, add the cooked chicken back into the skillet along with the unsalted roasted peanuts.

Conclusion:

In summary, this Gong Pao Chicken Stir Fry is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of spice. The combination of tender chicken, crunchy peanuts, and vibrant vegetables creates a delightful medley that is not only satisfying but also incredibly easy to whip up in no time. Plus, the balance of sweet, savory, and spicy notes makes it a dish that will please even the pickiest of eaters. For serving suggestions, consider pairing this dish with a side of steamed jasmine rice or fluffy quinoa to soak up all that delicious sauce. If you’re feeling adventurous, you can also experiment with variations by adding your favorite vegetables like bell peppers, broccoli, or snap peas, or even swapping out the chicken for tofu or shrimp for a different twist. I encourage you to give this Gong Pao Chicken Stir Fry a try and make it your own! Once you’ve tasted the vibrant flavors and enjoyed the satisfying crunch of the peanuts, I’d love to hear about your experience. Share your thoughts, any modifications you made, or even a photo of your creation! Cooking is all about sharing and enjoying, and I can’t wait to see how you make this recipe uniquely yours. Happy cooking! Print

Gong Pao Chicken Stir Fry: A Delicious and Easy Recipe to Try Tonight
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• Author: Maria
• Total Time: 30 minutes
• Yield: 4 servings 1x
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Description
This quick and flavorful stir-fried chicken dish features tender chicken pieces, vibrant bell peppers, and crunchy peanuts, all tossed in a savory sauce. Perfect for a weeknight dinner, it’s packed with protein and deliciousness, making it a family favorite!
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Ingredients
Scale 1x2x3x
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup unsalted roasted peanuts
• 3 green onions, chopped (white and green parts separated)
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2–3 dried red chilies (adjust based on spice preference)
• 3 tablespoons hoisin sauce
• 1 tablespoon chili paste or sauce (optional, for extra heat)
• 1 tablespoon sesame oil
• Salt and pepper to taste
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Instructions
1. In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of rice wine (or dry sherry), and 1 tablespoon of cornstarch.
2. Mix everything well until the chicken is evenly coated. This will create a nice marinade that clings to the chicken.
3. Let the chicken marinate for at least 15-30 minutes. If you have more time, you can let it sit in the fridge for up to 2 hours for deeper flavor.
4. Dice the red and green bell peppers into bite-sized pieces.
5. Chop the green onions, separating the white parts from the green tops.
6. Mince the garlic and ginger.
7. If using dried red chilies, leave them whole for milder heat or chop them for more spice.
8. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
9. Add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
10. Cook the chicken for about 4-5 minutes without stirring, allowing it to sear. Then, stir-fry for another 2-3 minutes until cooked through.
11. Remove the chicken from the skillet and set aside.
12. In the same skillet, add the remaining tablespoon of vegetable oil.
13. Add the white parts of the green onions, minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
14. Toss in the diced bell peppers and stir-fry for about 3-4 minutes until tender-crisp.
15. Add the cooked chicken back into the skillet along with the unsalted roasted peanuts.
16. Pour in the hoisin sauce, chili paste (if using), and sesame oil. Stir everything together until well combined and heated through.
17. Season with salt and pepper to taste.
18. Garnish with the green tops of the green onions before serving.
Notes
• Adjust the number of dried red chilies based on your spice preference.
• Serve this dish over rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Prep Time: 15 minutes
• Cook Time: 15 minutes