My family enjoys anything made with rice that’s served in a bowl, and this recipe is one of those hits that’s made it into our regular rotation. Everyone loves the heat and flavor, so this one checks all the boxes.

When I was growing up, we had a Chinese restaurant open in Geneseo. Before that, my only experience with Chinese food was a single visit to a restaurant in the Quad Cities with my mom, aunt and grandma. Needless to say, my early exposure to Asian cuisine was pretty limited!

Once that restaurant opened, though, I discovered dishes bursting with flavor and texture. The dishes were sweet, salty, spicy and savory all at once. My favorite quickly became Beef & Broccoli, and I’d order it at every opportunity. At the time, I wasn’t sure I liked spicy foods, but over the years, I’ve grown to love them.

That’s why Kickin’ Kung Pao Chicken feels both nostalgic and new. It’s bold and lively, with tender chicken pieces coated in a glossy sauce that’s the perfect balance of sweet, salty and spicy. The combination of garlic, ginger and chili sauce brings warmth, while the crunchy peanuts add texture. Every bite has a little bit of heat, crunch and comfort.

Served over a bowl of steaming rice, it’s a complete meal that’s satisfying and vibrant. If you’re a fan of takeout-style dishes that come together easily at home, this one’s a keeper.

From our kitchen to yours — enjoy!

Kickin’ Kung Pao Chicken

Serves 4

Ingredients

1 lb. chicken breasts, cut into 3/4-inch cubes
3 t. cornstarch, divided
1/2 t. salt
1 t. pepper
2 T. hoisin sauce
3 T. soy sauce
1 T. oyster sauce
1/2 t. Sriracha chili sauce or 1/4 t. hot sauce
2 T. oil, divided
1 small red onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 t. minced fresh gingerroot
1/4 c. dry roasted peanuts

Instructions

In a large bowl, toss chicken with 1 teaspoon cornstarch, salt, and pepper until evenly coated.

In a small bowl, whisk together the remaining cornstarch, hoisin, soy, oyster, and chili or hot sauces until smooth.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden and no longer pink. Remove and set aside.

Add the remaining oil to the pan, then stir-fry the onion and red pepper for 2–5 minutes until crisp-tender. Add garlic and ginger and cook another minute.

Pour in the sauce mixture and bring to a gentle boil, stirring until thickened. Return chicken to the pan and toss to coat evenly. Heat through, then stir in peanuts before serving.