Print Recipe

Kung Pao Chicken

The spicy Chinese Stir Fry classic in an Instapot.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: Chinese
Keyword: chicken, Chinese, hot, Spicy
Servings: 6 people

Equipment

Ingredients

  • 2 1/2 lbs boneless skinless chicken breast and/or thighs
  • 2 tbsp cornstarch
  • 3 tbsp peanut oil
  • 1 bunch scallions chopped and divided
  • 2 garlic cloves minced
  • 2 tbsp fresh grated ginger
  • ¼ cup dry sherry
  • 3 tbsp black bean garlic sauce
  • ¼ cup water
  • 1 tbsp Chinese black vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp soy sauce
  • 1 tbsp szechuan peppercorns
  • 2 bell peppers seeded and chopped (optional)
  • 12-15 dried Chinese chiles
  • ½ cup roasted peanuts chopped if you like (I like!)
  • 1 can water chestnuts Sliced (optional)

Instructions

Instructions

  • Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
  • Set the Instant Pot on Sauté. Pour in the peanut oil. Add the white scallions, garlic, and ginger, and Szechuan peppercorns. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
  • Add the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water to the Instant Pot. Stir well to coat the chicken. Then stir in the chopped bell peppers and Chinese chiles.
  • Lock the cover and set the Instapot to Manual Pressure cook on High for 3 minutes. When completed turn off the pressure cooker, and perform a Quick Release. When completed, stir in the peanuts and scallion greens. Serve warm over rice or quinoa.

Notes

  • If you can't find black vinegar use rice vinegar instead.
  • Remove the sugar (or replace with a keto sweetener) for ultra low carb!

(Alternate Stovetop Instructions)

  • Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
  • Set a wok (or large sauté pan) over high heat. Pour in the peanut oil. Add the white scallions, garlic, and ginger, Szechuan peppercorns, and Chinese chiles. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
  • Add the chopped bell peppers. Stir and cook another 2 minutes.
  • Pour in the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water. Mix and allow the sauce to simmer and thicken.
  • Once the sauce is thick enough to coat a spoon, stir in the peanuts and scallion greens. Turn off the heat and serve warm over rice or quinoa.