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- 1 lb chicken breast, diced - 1 bell pepper, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, minced I love using chicken breast for this dish. It cooks quickly and stays juicy. The bell pepper adds sweet crunch, while the onion gives depth. Garlic and ginger bring a lovely aroma that makes your kitchen smell amazing. - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil Soy sauce is the base of the flavor here. It adds saltiness and umami. Rice vinegar gives a nice tang, balancing the dish. Sesame oil adds a nutty richness that completes the taste. - 1/4 cup unsalted roasted peanuts - 3 green onions, chopped - 2-3 dried red chilies (adjust to taste) Roasted peanuts add crunch and a bit of richness. Green onions provide freshness and color. Dried red chilies let you control the heat, so you can make it as spicy as you like! To start, you need to marinate the chicken. In a bowl, combine the diced chicken with soy sauce and cornstarch. Mix it well, so every piece is coated. Let the chicken sit for at least 15 minutes. This step makes the chicken tender and tasty. Next, heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Stir-fry it for about 5 to 7 minutes. You want it to turn golden brown and be cooked all the way through. Once done, remove the chicken and set it aside. Now, it's time for the veggies. In the same skillet, add more vegetable oil if needed. Sauté the diced bell pepper and chopped onion for 3 to 4 minutes. They should start to soften. Then, add minced garlic, ginger, and dried red chilies. Stir-fry for another minute until you can smell the great aroma. Return the cooked chicken to the skillet. Pour in the rest of the soy sauce, rice vinegar, and sesame oil. Mix everything well and let it cook for another 2 to 3 minutes. This helps the flavors blend perfectly. Season with salt and pepper to taste. Finally, stir in the roasted peanuts and chopped green onions. Remove from heat. This step-by-step guide makes it easy to create a flavorful and quick meal. Enjoy your Spicy Kung Pao Chicken Bowls! To get the right heat in your dish, use dried red chilies. You can add 2-3 chilies for a nice kick. If you want it milder, use fewer chilies. For extra spice, add more. Marinating the chicken is key. Combine the chicken with soy sauce and cornstarch. Let it sit for at least 15 minutes. This step makes the chicken tender and flavorful. Using a wok is better than a skillet. A wok heats up faster and cooks food evenly. This helps the chicken get crispy and the veggies stay crunchy. High-heat cooking is crucial. It seals in the juices and makes the flavors pop. Stir-fry the chicken quickly for a delicious outcome. Serve your Kung Pao chicken over fluffy jasmine rice. This rice complements the spicy sauce well. For a beautiful look, garnish with chopped green onions and sprinkle sesame seeds on top. This adds color and extra taste to your meal. {{image_2}} If you want a vegetarian version, try tofu or tempeh. Tofu absorbs flavors well. Use firm tofu for good texture. Cut it into cubes and marinate just like chicken. Tempeh offers a nutty taste. You can slice tempeh thinly and sauté it. Both options give you a tasty meal without meat. Add more crunch and flavor with veggies. Snap peas or carrots work great. They add color and nutrients. Just chop them and toss them in while cooking. You can also change nuts or seeds. Instead of peanuts, try cashews or sunflower seeds. This adds different textures and tastes. Not everyone likes it hot. For a mild dish, use fewer dried red chilies. You can skip them altogether if you want. To make it spicier, add more chilies or even chili paste. Taste as you go to find your perfect heat level. This way, you can enjoy the dish just how you like it. To store leftovers, let them cool first. Place the Spicy Kung Pao Chicken in an airtight container. This keeps it fresh for up to three days in the fridge. Make sure to label the container with the date. This helps you know when to use it. You can freeze this dish for future meals. Allow the Kung Pao Chicken to cool completely. Transfer it to a freezer-safe container. Seal it tightly to avoid freezer burn. It will stay good for about three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat without losing flavor, use a skillet. Heat it on medium-low and add a splash of water or broth. This keeps the chicken moist. Stir occasionally until heated through. You can also use the microwave. Cover the bowl with a damp paper towel to keep it from drying out. Enjoy your flavorful meal! To reduce the spice in your dish, here are some simple tips: - Use fewer dried red chilies. Start with one or two. - Remove the seeds from the chilies before adding them. - Add a bit more sugar or honey to balance the heat. - Include extra vegetables like bell peppers or onions. They help mellow the spice. These steps will keep your dish tasty but less fiery. You can still enjoy the flavors without the burn. Yes, you can prep this dish ahead of time! Here’s how: - Marinate the chicken in soy sauce and cornstarch a few hours in advance. - Chop your vegetables and store them in the fridge for a quick cook later. - You can even cook the chicken and veggies a day before. Just reheat them before serving. This makes busy days easier while still enjoying a great meal. These sides will enhance your meal: - Steamed jasmine rice is a classic choice. - Simple stir-fried veggies add color and crunch. - A cool cucumber salad can balance the spice. - Egg rolls or spring rolls make a fun addition. These sides complement the flavors and make your meal complete. This guide covered how to make Spicy Kung Pao Chicken Bowls. We explored main ingredients like chicken and vegetables, along with key sauces and garnishes. I shared step-by-step instructions and tips to enhance flavors and presentation. You can also explore variations for diets and spice preferences. Remember, storing this dish well keeps it fresh for later. Enjoy your cooking journey and feel free to experiment with these flavors!

Spicy Kung Pao Chicken Bowls

Savor the bold flavors of Spicy Kung Pao Chicken Bowls with this easy recipe! Perfect for a quick weeknight dinner, this dish features tender chicken, vibrant veggies, and crunchy peanuts, all tossed in a spicy sauce. In just 30 minutes, you can create a delicious meal that will impress your family and friends. Click through for step-by-step instructions and tips to elevate your Kung Pao experience!
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Ingredients
  

1 lb chicken breast, diced

3 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 bell pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup unsalted roasted peanuts

2-3 dried red chilies (adjust to taste)

3 green onions, chopped

2 tablespoons rice vinegar

1 tablespoon sesame oil

Salt and pepper to taste

Instructions
 

In a bowl, combine diced chicken, 2 tablespoons of soy sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken and set aside.

      In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the diced bell pepper and onion for 3-4 minutes until they begin to soften.

        Add the minced garlic, ginger, and dried red chilies to the skillet. Stir-fry for another minute until fragrant.

          Return the cooked chicken to the skillet. Add the remaining soy sauce, rice vinegar, and sesame oil. Stir everything to combine and let it cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

            Stir in the roasted peanuts and chopped green onions. Remove from heat.

              Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings

                Presentation Tips: Serve the Kung Pao chicken over a bed of steamed jasmine rice, garnished with additional chopped green onions and a sprinkle of sesame seeds for an extra touch.