Not-So-Spicy Kung Pao Chicken is a delicious way to celebrate Chinese new year.
Because I am 100% ready to leave the Year of the Snake behind. Anyone else with me??
Why is Kung Pao Chicken the book-inspired recipe for Honeymoon Stage?
Kung Pao Chicken plays a pivotal part in Cassidy’s life in Honeymoon Stage. A seemingly normal take-out order from a local Chinese place leads to a pretty serious plot twist.
The secrets swirling around Kung Pao Chicken (ahem, which has peanuts in it) plagues the cast members of Honeymoon Stage for years. They even affect Cassidy’s wedding!
I’m a former “restaurant rover,” and Chinese take-out was one of my favorite things to have for dinner.
Notice the past tense: was. Over the past few years, Mr Tart and I have left the restaurant and take-out scene behind in favor of our own home-cooking.
Sometimes I really do miss my beloved Chinese food. But, this at-home version of Kung Pao Chicken satisfies me when the cravings have my fingers twitching to order DoorDash.
Plus, you can customize it for any allergy issues. (Ahem. Again.)
What I love about Not-So-Spicy Kung Pao Chicken
My favorite thing about this Not-So-Spicy Kung Pao Chicken is the heat level: which is practically non-existent.
We cannot handle spicy foods in my house; my Spicy Seafood Noodle Soup is about as close to livin’ on the edge as we get.
All the subtle flavors of the thick and glossy homemade sauce come through without blowing my taste buds off my tongue. I can actually enjoy the tender chunks of chicken, the crisp veggies, and the crunchy peanuts sprinkled over the final dish.
This Kung Pao Chicken feels healthy and delicious. A better-for-you version of your classic Chinese take-out dish.
How do I make a spicier version of Kung Pao Chicken?
Not-So-Spicy Kung Pao Chicken is very mild, but you can easily increase the heat levels to your preferences by adding more fresh ginger (or dried ground ginger!), and/or more crushed red pepper flakes.
Another way to up the ante is to use dried chili peppers. So many kung pao chicken recipes call for lots of different chilis. These are traditional in Asian cooking for the unique flavor and the spice level they impart on a dish.
Another thing you should know about this recipe? There’s no garlic in it.
If you’ve followed my blog for awhile, you’ve noticed that I don’t usually include garlic in my cooking. While garlic doesn’t add any heat, you might want to throw in a minced clove or two for even more quintessential Kung Pao flavor.
What else makes Not-So-Spicy Kung Pao Chicken different from classic Kung Pao Chicken recipes?
Authentic Asian cooking often calls for a lot of ingredients that I don’t regularly stock at home. Like the aforementioned chiles.
I wanted to make a version of Kung Pao Chicken that uses items I already have in my pantry and fridge. For example, I only have good ol’ low-sodium Kikkoman soy sauce in my fridge; not “light soy sauce” or “dark soy sauce.”
One “special” ingredient that I do have at home is Shaoxing wine, or Chinese cooking wine.
So many chefs claim that this is one of the ingredients that gives at-home Asian dishes that craveable “take-out” flavor. I invested in a bottle last year and have been slowly working my way through it.
What do you serve with Kung Pao Chicken?
Serve up an Asian-inspired buffet by starting with a steaming bowl of Spicy Seafood Noodle Soup.
Dish out some Kung Pao Chicken with some rice (white, brown, or cauliflower) or a side of Veggie Soba Noodles.
Round out your meal with a delicate slice of Orange Almond Flour Cake or a refreshing Roasted Pineapple Milkshake.
Not-So-Spicy Kung Pao Chicken
Ingredients
Marinade Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine Chinese cooking wine
- 1 tsp cornstarch
- 1 tsp honey
- 1 tsp sesame oil
Kung Pao Sauce Ingredients
- 4 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp Shaoxing wine Chinese cooking wine
- 2 tsp cornstarch
- 2 tsp honey
- 2-3 tsp minced fresh ginger
Kung Pao Chicken Stir Fry Ingredients
- 2 tbsp extra virgin olive oil
- marinated chicken breast pieces see above
- ½ tsp crushed red pepper flakes
- 1 red pepper sliced and seeded
- 12 oz raw green beans cut into bite-size pieces
- 1 bunch scallions chopped (white and green parts)
- ½ cup roasted unsalted peanuts
Instructions
PREP INSTRUCTIONS
- Cut chicken into bite-size pieces and place in a Ziploc bag.
- In a small bowl or pitcher, whisk together the marinade ingredients (minus the chicken) and pour into the bag over the chicken. Close the bag and toss so that chicken is coated with the marinade. Let chicken marinade for 20-30 minutes.
- In another small bowl or pitcher, whisk together the Kung Pao Sauce Ingredients until thoroughly combined. Set aside.
- Chop the green onions. Set aside.
- Chop the green beans into bite size pieces. Set aside.
- Remove the seeds from the red pepper and slice into thin 1” strips. Set aside.
- Mince the ginger. Set aside.
COOKING INSTRUCTIONS
- Heat the olive oil in a large skillet over high heat. Pour the marinated chicken in a single layer into the skillet, then add in the crushed red pepper flakes. Let chicken sear on high heat until golden-brown, 3-4 minutes. Flip chicken over to sear on the other side, 1-2 minutes. Remove seared chicken to a bowl and set aside.
- Add the green beans and bell peppers to the remaining juice/marinade in the hot skillet. Toss the veggies to coat and cook, stirring occasionally, under tender-crisp and brightly colored, about 4-5 minutes.
- Return the seared chicken to the skillet. Pour the Kung Pao sauce into the skillet and stir to coat the veggies and chicken. Cook 3-4 minutes, until chicken is cooked through and the sauce has thickened.
- Stir the peanuts and chopped green opinions into the skillet. Taste and add salt, pepper, or crushed red pepper flakes to your liking.
- Serve Kung Pao Chicken immediately over rice (white, brown, or cauliflower).
