Kung Pao Chicken

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb boneless chicken thighs, cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 6 dried red chili peppers
• 3 cloves garlic, minced
• 1/2 cup roasted peanuts
• 3 green onions, sliced

Directions

1. In a bowl, toss chicken cubes with cornstarch and 1 tbsp of the soy sauce, let sit 10 minutes.
2. Stir together the remaining soy sauce, rice vinegar, and hoisin sauce in a small bowl to make the sauce.
3. Heat oil in a wok or large skillet over high heat, add dried chilies and stir-fry 30 seconds until fragrant.
4. Add marinated chicken and cook 5 to 6 minutes, stirring often, until cooked through and lightly browned.
5. Stir in garlic, pour in the sauce, and toss everything together for 1 minute until well coated.
6. Remove from heat, mix in peanuts and green onions, then serve hot over steamed rice.

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