Hunan Kung Pao Spicy and Savory Hunan Kung Pao Chicken Ingredients: 1 lb boneless, skinless chicken breasts, diced 2 tablespoons soy sauce 1 tablespoon Shaoxing wine or dry sherry 1 teaspoon cornstarch 3 tablespoons vegetable oil, divided 8-10 dried red chilies, halved and seeds removed (adjust to taste) 3 cloves garlic, minced 1 tablespoon ginger, minced 1/2 cup roasted peanuts 1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced 3 green onions, chopped (white and green parts separated) Sauce: 2 tablespoons soy sauce 1 tablespoon Chinese black vinegar or balsamic vinegar 1 tablespoon hoisin sauce 1 teaspoon sugar 1 teaspoon sesame oil 1/4 cup chicken broth or water 1 teaspoon cornstarch Directions: In a bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch. Mix and marinate for 15 minutes. Whisk together sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat. Add dried chilies and stir-fry until fragrant but not burnt (about 30 seconds). Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and chilies from wok; set aside. Add remaining 1 tablespoon oil, then sauté garlic, ginger, and the white parts of green onions until aromatic. Stir in diced bell peppers and cook for 2-3 minutes until slightly tender but still crisp. Return chicken and chilies to the wok. Pour in sauce and stir well. Cook for 2 minutes until sauce thickens and coats the chicken evenly. Stir in roasted peanuts and green onion tops. Mix well and remove from heat. Serve hot with steamed rice. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal per serving (approximate) | Servings: 4 #hunankungpao #kungpaochicken #chinesefood #spicychicken #wokrecipes #asiancuisine #homemadekungpao #stirfryrecipes #peanutchicken #chililovers #easyasianfood #weeknightdinner #quickstirfry #chineseclassic #flavorfulchicken #garlicginger #authenticrecipes #spicydish #asianfoodlover #chinesehomemade Bring the heat with this classic Hunan Kung Pao Chicken! 🌶️🔥 Perfectly spicy, savory, and packed with crunch from peanuts.

Chicken Chow Mein Classic Chicken Chow Mein with Crispy Noodles and Stir-Fried Veggies Ingredients: 8 oz chow mein noodles or thin egg noodles 2 tablespoons sesame oil (divided) 1 lb boneless, skinless chicken breast, thinly sliced 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon cornstarch 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/2 onion, sliced 1 cup shredded cabbage 1 cup julienned carrots 1/2 cup sliced bell pepper 2 green onions, chopped Salt and pepper to taste Directions: Cook the noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tablespoon sesame oil. Set aside. In a bowl, mix sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of pepper. Let marinate for 10–15 minutes. In a wok or large skillet over medium-high heat, add 1 tablespoon sesame oil. Sauté the marinated chicken until golden and cooked through. Remove and set aside. In the same pan, add garlic, ginger, onion, cabbage, carrots, and bell pepper. Stir-fry for 2–3 minutes until vegetables are just tender. Add the cooked noodles and return chicken to the pan. Stir in the remaining soy sauce, oyster sauce, and hoisin sauce. Toss everything together until well coated and heated through. Garnish with chopped green onions and serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 420 kcal | Servings: 4 servings #chickenchowmein #asiannoodles #noodlerecipe #stirfrychicken #homecookedmeals #easyweeknightdinner #quickmeals #wokrecipes #noodlelovers #comfortfood #asiankitchen #takeoutfakeout #flavorpacked #homemadechinese #noodlebowl #chickenstirfry #dinnerrecipes #familymeals #savorysauces #crispynoodles 🥡 Skip the takeout! Make this flavor-packed Chicken Chow Mein at home in just 30 minutes 🍜🔥