Kung Pao Chicken
A classic and flavorful Chinese dish, Kung Pao Chicken is a spicy stir-fry loaded with chicken, peanuts, and vegetables, perfect for serving four people.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ tbsp soy sauce
- ½ tbsp Chinese rice wine or dry sherry
- ½ tbsp cornstarch
- 1 ½ tbsp soy sauce
- 1 tbsp Chinese black vinegar or balsamic vinegar
- ½ tbsp hoisin sauce
- ½ tbsp oyster sauce
- ½ tbsp sugar
- ½ 1/2 cup chicken broth or water
- 1 tbsp vegetable oil
- ½ 3-4 dried red chilies, deseeded and cut into halves
- 1 ½ cloves garlic, minced
- ½ 1-inch piece of ginger, minced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ 1/2 cup unsalted peanuts
- ½ 4-5 green onions, sliced diagonally
- ½ Steamed white rice
- ½ Sesame seeds for garnish (optional)
- ½ Chopped cilantro for garnish (optional)
Instructions
- In a bowl, combine chicken with soy sauce, rice wine, and cornstarch. Let marinate for 15 minutes.
- Mix all sauce ingredients in a separate bowl and set aside.
- Heat oil in a wok or large skillet over high heat. Add dried chilies and stir-fry for a few seconds until fragrant.
- Add chicken and stir-fry until browned and cooked through. Remove chicken from the wok.
- In the same wok, add a bit more oil if needed. Stir-fry garlic, ginger, and bell peppers for 1-2 minutes.
- Return chicken to the wok. Pour in the sauce and cook until the sauce thickens and coats the chicken and veggies, about 2-3 minutes.
- Add peanuts and green onions. Stir well to combine.
- Serve hot over steamed rice. Garnish with sesame seeds and cilantro if desired.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 25g |
| carbohydrates | 15g |
| fat | 25g |
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