Kung Pao Chicken Recipe (Chinese-Style Stir-Fry)

Cut the chicken breast into bite-size pieces. Toss with cornstarch, white pepper, and 1 tablespoon soy sauce; let it sit for 10 minutes.

In a small bowl, whisk together 2 tablespoons soy sauce, dry sherry, sugar, hoisin sauce, oyster sauce, and water until smooth.

Heat a wok or large skillet until very hot. Add oil, then spread the chicken in a single layer and stir-fry 3–4 minutes until lightly browned. Don’t overcrowd the pan—cook in batches if needed.

Add green pepper, onions/shallots, celery, and water chestnuts. Cook 2–3 minutes, stirring, so the veggies stay crisp.

Pour in the sauce and toss. Let it bubble 1–2 minutes until it slightly thickens and coats the chicken and vegetables.

Stir in the peanuts, give it a final toss, and serve hot. Rice or noodles work well on the side.