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- 1 lb boneless, skinless chicken thighs, diced - 1 cup bell peppers (red, yellow, and green), diced - 1/2 cup roasted peanuts For this Kung Pao Chicken Fakeout, I use boneless, skinless chicken thighs. They are juicy and full of flavor. Next, I add colorful bell peppers. They bring sweetness and crunch. Roasted peanuts add a nice crunch and nutty taste to the dish. - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon hoisin sauce The sauce is key to this dish. Soy sauce gives it that salty kick. Rice vinegar adds a bit of tang. Hoisin sauce brings sweetness, balancing all the flavors. - 2 tablespoons vegetable oil - 1 teaspoon sesame oil - 1/2 teaspoon red pepper flakes I like to use vegetable oil for cooking. It has a high smoke point. Sesame oil adds a rich, nutty flavor. Red pepper flakes bring heat. You can adjust the amount based on your taste. First, take 1 pound of boneless, skinless chicken thighs. Dice them into bite-sized pieces. In a bowl, toss the diced chicken with 1 tablespoon of cornstarch and a pinch of salt. This helps to make the chicken tender and adds a nice crunch. Let it marinate for about 10 minutes while you prepare the other ingredients. Next, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Cook it for about 5 to 7 minutes, stirring often. You want the chicken to be browned and cooked through. After that, remove the chicken from the skillet and set it aside. In the same skillet, if you need more oil, add a little extra. Then, add 3 cloves of minced garlic, 1-inch piece of minced ginger, and 1/2 teaspoon of red pepper flakes. Stir-fry these aromatics for about 30 seconds until they smell great. Now, add 1 cup of diced bell peppers to the skillet. Sauté them for 3 to 5 minutes until they start to soften. Return the cooked chicken to the skillet. Now pour in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of hoisin sauce, 1/2 cup of chicken broth, and 1 teaspoon of sesame oil. Stir everything well so it mixes nicely. Allow the dish to simmer for another 2 to 3 minutes. This helps the sauce thicken slightly. Finally, stir in 1/2 cup of roasted peanuts. Mix until every piece of chicken and vegetable is coated in the sauce. Your Kung Pao Chicken is now ready to serve! Enjoy it over steamed rice or noodles, and don’t forget to garnish with sliced green onions and sesame seeds. To get the best flavor in your Kung Pao Chicken, start with chicken thighs. They stay juicy and tender when cooked. Dicing them into bite-sized pieces helps them cook evenly. Next, balance the sauce ingredients. Use equal parts soy sauce and rice vinegar to create a nice tang. Add hoisin sauce for sweetness. This mix creates the rich flavor you want. Using a wok is great for this dish. It heats up fast and cooks food evenly. If you don’t have a wok, a large skillet works too. Just make sure it’s thick enough to heat well. When stir-frying, keep the heat high. This helps your food cook fast and stay crisp. Stir the chicken often to avoid burning. Don’t overcrowd the pan; cook in batches if needed. To change the heat level, adjust the red pepper flakes. Start with half a teaspoon and taste as you go. If you love spice, add more. If you want less heat, use sweet bell peppers instead. You can also replace red pepper flakes with a pinch of sugar. This keeps the flavor while lowering the spice. {{image_2}} You can make Kung Pao Chicken Fakeout vegetarian by using tofu or seitan. Tofu absorbs flavors well. It gives you a nice texture. Press the tofu to remove water before cooking. Cut it into cubes and toss it with cornstarch like the chicken. Seitan is another great choice. It has a chewy texture that mimics meat. You can omit meat without losing taste by focusing on flavor. Use the same sauces and spices. This way, your dish will still be tasty and satisfying. Peanuts are the classic choice for Kung Pao Chicken. They add a nice crunch and flavor. However, you can switch it up with other nuts. Try cashews for a sweet note or almonds for a firmer crunch. Each nut brings a unique twist. For example, walnuts add a rich flavor. The choice of nuts can change the dish's taste. Feel free to experiment with what you have at home! You can make your Kung Pao Chicken Fakeout even better with unique additions. Adding vegetables like broccoli or snap peas boosts nutrition and color. These veggies add a fresh crunch. You can also mix in different sauces for a twist. Add some sweet chili sauce for a kick or a splash of oyster sauce for depth. These changes keep the dish exciting and full of flavor. Kung Pao Chicken can last in the fridge for about three to four days. To store leftovers, place them in an airtight container. This keeps flavors fresh and prevents spills. Let the dish cool to room temperature before sealing it. Avoid storing it in a shallow dish, as this can dry it out. You can freeze Kung Pao Chicken for up to three months. Start by letting it cool completely. Then, divide it into smaller portions for easy reheating. Use freezer-safe bags or containers; remove as much air as possible. Avoid freezing any cooked rice or noodles with the chicken, as they can become mushy. For the best taste, reheat Kung Pao Chicken on the stove. Place it in a skillet over medium heat. Stir often until warmed through. You can also use the microwave, but be cautious. Heat in short bursts and stir between each burst to keep the texture nice. Adding a splash of chicken broth can help revive the dish’s moisture and flavor. Yes, you can make Kung Pao Chicken ahead of time. To store it, let it cool first. Then, place it in an airtight container. It will last in the fridge for up to three days. When you're ready to eat, reheat it on the stove or in the microwave. For best results, add a splash of chicken broth to keep it moist. Kung Pao Chicken pairs well with many side dishes. Here are some great options: - Steamed white rice - Fried rice with veggies - Noodles tossed in soy sauce - A fresh green salad - Egg rolls or spring rolls These sides balance the flavors and make your meal more filling. Yes, this recipe can be made gluten-free. You can use gluten-free soy sauce instead of regular soy sauce. Make sure to check the labels for other sauces like hoisin. Also, confirm your chicken broth is gluten-free. With these swaps, you can enjoy this tasty dish without worry. This Kung Pao Chicken recipe mixes tender chicken with vibrant veggies and crunch from peanuts. I detailed each step clearly, ensuring you can create it perfectly. Remember, the right balance of sauces and spices gives this dish its authentic taste. Feel free to try vegetarian options or add your favorite nuts. Follow storage tips to enjoy leftovers later. With these guidelines, cooking will be fun. You’ll impress family and friends with your new skills. Enjoy your cooking journey!

Kung Pao Chicken Fakeout

Craving a delicious dinner? Try this easy Kung Pao Chicken Fakeout recipe that brings the flavors of your favorite takeout right to your kitchen! With tender chicken, colorful bell peppers, and crunchy peanuts, it’s the perfect dish for a weeknight meal. Ready in just 30 minutes, it’s packed with mouthwatering taste and satisfying crunch. Click through to explore the full recipe and make this family favorite tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup bell peppers (red, yellow, and green), diced

1/2 cup roasted peanuts

2 tablespoons vegetable oil

3 cloves garlic, minced

1-inch piece ginger, minced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon cornstarch

1/2 cup chicken broth

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes (adjust to taste)

Green onions, sliced, for garnish

Sesame seeds, for garnish

Instructions
 

In a bowl, toss the diced chicken thighs with cornstarch and a pinch of salt. Set aside for about 10 minutes to marinate.

    Heat the vegetable oil in a large skillet or wok over medium-high heat.

      Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        In the same skillet, add more oil if needed, then add the minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds until fragrant.

          Add the diced bell peppers to the skillet and sauté for 3-5 minutes until they start to soften.

            Return the chicken to the skillet and pour in the soy sauce, rice vinegar, hoisin sauce, chicken broth, and sesame oil. Stir well to combine and allow to simmer for another 2-3 minutes until the sauce thickens slightly.

              Stir in the roasted peanuts and mix until evenly coated with the sauce.

                Serve the Kung Pao Chicken over steamed rice or noodles, and garnish with sliced green onions and sesame seeds.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 4