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It’s no secret that I adore a good stir-fry. I probably cook more stir-fry than anything else. If you skip the rice, this Kung Pao Chicken Stir-Fry is carb-friendly, as well.
Ingredients
- 2 chicken breasts, sliced fajita style
- 3 bell peppers (red, yellow, orange), sliced, seeds and stem removed.
- if you have any hot peppers lying around, feel free to toss them in. The bell peppers don't have heat to them.
- 2 zucchini (or one large zucchini), chopped
- 1 bunch of green onions, chopped (separate the white bottoms from the green tops)
- 2 cloves of garlic, minced
- 1/2 cup soy sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon mirin
- 1 tablespoon sriracha
- 1 tablespoon crushed red pepper flakes
- sesame seeds for topping
Instructions
- In a large deep pan or wok, bring your vegetable oil to temperature over medium-high heat.
- (optional) if you desire your sauce to be thicker, you can do it on the stovetop in a separate pot. It's very flavorful, so I don't find it necessary for this dish- but if you're going to do that, you wanna start here.
- Toss the white bottoms of the onions into the oil and cook for 1-2 minutes.
- Add your chicken, season it with your crushed red pepper flakes, and stir fry it for another 1-2 minutes.
- Add your remaining vegetables to the wok, and cook for another 2-3 minutes.
- In the meantime, in a bowl, whisk together your garlic, soy sauce, sweet chili sauce, sesame oil, mirin, and sriracha.
- Add the sauce to the stir-fry mixture. (You do not need to double this sauce, it makes plenty, I promise you).
- Cook everything together for 1-2 minutes before removing it from heat.
- Serve on its own or over rice. Top with green onions and sesame seeds.
Try it with a side of Veggie Tempura. If you like stir fry, check out this Restaurant Style Cashew Chicken
