Kung Pao Chicken – Boswell Style
This is my son’s favorite Kung Pao chicken. It’s spicy but not as tongue blazing as the dish at our local Chinese restaurant, which we love. This is also very simple to make, and you probably have the ingredients in your kitchen already – well, maybe not the Hoisin sauce, but that is available at a supermarket near you. It’s also very easy to add more heat if you want, just add more peppers.
We usually have this with Same Day Fried Rice.
Let’s Make Dinner!
Kung Pao Chicken - Boswell Version
- 1 chicken breast skinned and boned
- 2 tablespoons peanut or other unflavored oil
- 1 onion
- 1/2 cup bell pepper sliced
- 1 clove garlic thinly sliced
- 1 teaspoon chili flakes
- 1 cup Hoisin sauce
- 1/4 cup peanuts
- Spring onions
- Sesame seeds
- Cut the chicken into one-inch pieces. Cut the onion in large pieces, and the peppers should be sliced large as well.
- Preheat a saute pan or wok and put the oil in when the pan has started to smoke. It will be really hot, and that's what you want. Add the vegetables and saute them until the onion is translucent, stirring all the while. Add the chicken and saute it making all pieces are cooked through before adding the Hoisin sauce.
- Add the hoisin sauce and chili flakes, stir to combine, then cover and reduce the heat to medium. Cook covered, about 5 minutes. Stir in the peanuts, then plate up.
- Garnish with more peanuts, sesame seeds and chopped spring onion.