Kung Pao Chicken

If you’re a Seinfeld lover, you’ll know George Costanza can’t resist spicy kung pao chicken—and, like George, Jeffrey also likes his chicken spicy! This Chinese-American classic focuses on a spicy-sweet-savory sauce, peppers, and peanuts. It’s a sure-fire hit every time. But don’t worry, you can totally forego the spice if you wish.

Cuisine

Chinese

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4-6 servings, boneless, bunch scallions, chicken broth, chili-garlic sauce, chinese, chinese black vinegar, cold water, contributed, cook 35 min, cornstarch, crushed red pepper flakes, dairy free, dinner, dried red chile peppers, easy, garlic, green bell pepper, hoisin sauce, instant pot recipe, instant pot recipes, low-sodium soy sauce, main course, medium white or yellow onion, or coconut aminos, or dry-roasted peanuts, oyster sauce, prep 15 min, pressure cook, red bell pepper, roasted salted, sauté, sesame oil, shaoxing wine, skinless chicken breasts, smooth peanut butter, tamari, water chestnuts diced

Prep Time

15 min

Cook Time

35 min

Servings

4-6 servings

Ingredients

1/4 cup sesame oil
1 medium white or yellow onion
1 green bell pepper
1 red bell pepper
1 bunch scallions
6 cloves garlic
2 lbs boneless, skinless chicken breasts
1 cup chicken broth
1/3 cup low-sodium soy sauce, tamari, or coconut aminos
2 tbsp chinese black vinegar
2 tbsp Shaoxing wine
3 tbsp cornstarch
3 tbsp cold water
1/4 cup Hoisin Sauce
1/4 cup oyster sauce
2 tbsp smooth peanut butter
1/2 - 1 tbsp chili-garlic sauce
1 tsp crushed red pepper flakes
1/2 cup roasted salted, or dry-roasted peanuts
Water chestnuts diced
Dried red chile peppers

Instructions

Add the sesame oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. Allow it to heat for 3 minutes, then add the onion, bell peppers, and dark green scallion tops and sauté for 3 minutes. Add the garlic and sauté for 1 minute.
Add the chicken and sauté for another 3 minutes, stirring constantly, until pinkish-white in color (it shouldn’t be fully cooked at this point).
Add the broth and deglaze the bottom of the pot so anything that may have stuck comes up. Add the soy sauce, black vinegar, and Shaoxing wine. Give everything a good stir.
Secure the lid and move the valve to the sealing position. Hit Cancel and then Manual or Pressure Cook on High Pressure for 7 minutes. Quick release when done.
Meanwhile, make a slurry by mixing together the cornstarch and cold water in a small bowl until smooth.
When the lid is off, it won’t look gorgeous yet, but it’s about to! Hit Cancel and then hit Sauté and Adjust so it’s on the More or High setting again. As it comes to a bubble, add the hoisin sauce, oyster sauce, peanut butter (if using), chili-garlic sauce (if using), and red pepper flakes (if using). Stir well. When bubbling, stir in the cornstarch slurry, allow to bubble for 30 seconds, and then turn the pot off by hitting Cancel. Once the bubbles die down, the sauce will have become the perfect consistency—gravy-like and clinging to the tender chicken.
Lastly, stir in the peanuts, water chestnuts (if using), and white and light green crunchy portions of the scallions. Transfer to a serving dish and top with more peanuts and dried red chile peppers if you desire.

Notes

Lighter comforts: Make it gluten-free by using gluten-free hoisin sauce and oyster sauce as well as tamari or coconut aminos in lieu of the soy sauce. Coconut aminos will keep it soy-free as well.
JEFF’S TIP: Chinese black vinegar is available at any international/Asian market and online. But you can sub Worcestershire sauce or balsamic vinegar if you wish. Shaoxing wine is also easily available at any international/Asian market and online. Or use sherry wine.
Want other vegetables in there, such as carrots, mushrooms, bamboo shoots, or baby corn? Add them while sautéing in Step 1.

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