Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 24 oz boneless skinless chicken breast; 2 tbsp corn starch; 4 tbsp low sodium soy sauce; 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine); 2 tsp oil; 1/4 cup low sodium soy sauce; 2 tsp dark soy sauce; 1/2 cup low sodium chicken broth; 2 tbsp Chinese black vinegar (or balsamic vinegar); 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine); 2 tsp hoisin sauce; 1 tbsp sugar; 1 tsp corn starch; 4 tbsp oil (for frying); 6 dried red chili peppers (chopped roughly); 1/2 large green bell pepper (cut into bite-size pieces); 1/2 large red bell pepper (cut into bite-size pieces); 1 tbsp fresh ginger; 4 large garlic cloves (about 2 tbsp pressed garlic); 6 green onions (cut into bite-size pieces); 1/2 cup roasted peanuts; 1 tsp sesame seeds (optional, garnish)

Kung Pao Chicken

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Kung Pao Chicken is a delightful and flavorful dish that brings the perfect blend of tender chicken, vibrant vegetables, and a rich, spicy sauce to your table. This one-pan meal is quick to prepare, making it ideal for busy weeknights or special occasions alike. The crunch of roasted peanuts adds an irresistible texture, while the bold flavors create a memorable dining experience. Whether served over steamed rice, noodles, or in lettuce wraps, this Kung Pao Chicken recipe will quickly become a beloved favorite in your home.

Author: Alexa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: Stir-frying
Cuisine: Chinese

Ingredients

Scale

24 oz boneless skinless chicken breast
2 tbsp corn starch
4 tbsp low sodium soy sauce
2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
2 tsp oil
1/4 cup low sodium soy sauce
2 tsp dark soy sauce
1/2 cup low sodium chicken broth
2 tbsp Chinese black vinegar (or balsamic vinegar)
2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
2 tsp hoisin sauce
1 tbsp sugar
1 tsp corn starch
4 tbsp oil (for frying)
6 dried red chili peppers (chopped roughly)
1/2 large green bell pepper (cut into bite-size pieces)
1/2 large red bell pepper (cut into bite-size pieces)
1 tbsp fresh ginger
4 large garlic cloves (about 2 tbsp pressed garlic)
6 green onions (cut into bite-size pieces)
1/2 cup roasted peanuts
1 tsp sesame seeds (optional, garnish)

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Instructions

Marinate the chicken pieces with corn starch and soy sauce for at least 10 minutes.
Mix all Kung Pao Sauce ingredients in a bowl; whisk until smooth.
Heat 2 tablespoons of oil in a wok or large skillet. Cook the marinated chicken until golden brown; remove and set aside.
In the same pan, add remaining oil and stir-fry chopped bell peppers, garlic, ginger, and dried chilies for about 4 minutes.
Pour in the Kung Pao Sauce and stir until thickened; then mix back in the chicken to coat evenly.
Add chopped green onions and peanuts just before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 385
Sugar: 5g
Sodium: 719mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg

Find it online: https://recipeelite.com/kung-pao-chicken/