Easy Kung Pao Chicken
User Reviews
4.6
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
572 kcal
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Course
Main Course
Easy Kung Pao Chicken
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This easy Kung Pao Chicken recipe is better than takeout and is on the table in 30 minutes, which makes it a perfect weeknight meal!
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Ingredients
Chicken
- 2 pounds boneless skinless chicken breast , cut into 1” cubes
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
Sauce
- 5 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons light brown sugar
- 1 tablespoon hoisin sauce
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil , or neutral oil
Stir Fry
- 3 tablespoons vegetable oil
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 2 celery , diced
- 5 green onions , sliced
- ½ cup roasted unsalted peanuts
- 10 dried red chili peppers
- 4 cloves garlic , minced
- 1 tablespoon fresh ginger , minced
- 1 tablespoon whole szechuan peppercorns
Instructions
Marinate the chicken:
- Place the chicken in a large mixing bowl and sprinkle with the baking soda and cornstarch.
- Add the shaoxing wine and soy sauce to the bowl and toss the chicken to coat. Allow to sit for 10 minutes while you prepare the vegetables and sauce.
Mix the sauce:
- In a medium bowl, whisk together the soy sauce, rice vinegar, shaoxing wine, brown sugar, hoisin sauce, cornstarch and sesame oil. Set aside.
Stir Fry:
- Heat a wok or a large pan over medium-high heat. Add the vegetable oil until shiny. Make sure the pan and the oil are both hot.
- Add the chicken to the hot pan and let it sit for 2 minutes to crisp up before you stir the pieces. Allow the chicken to sit for another 2-3 minutes to cook on the other side.
- Remove the chicken to a bowl, cover with foil, and set aside.
- Add the bell peppers and celery to the hot pan and saute until they begin to soften, but maintain their shape, approximately 4-5 minutes.
- Add the garlic, ginger, green onions, roasted peanuts and dried chiles and saute just a few seconds, until they become fragrant.
- Pour in the sauce and chicken, tossing to coat. Simmer for 3-4 minutes or until the sauce thickens and coats the back of a spoon.
- Serve with rice.
- If you've tried this recipe, please come back and let us know how it was in the comment or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
572kcal
(29%)
Carbohydrates
21g
(7%)
Protein
57g
(114%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
2134mg
(89%)
Potassium
1260mg
(36%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1349IU
(27%)
Vitamin C
69mg
(77%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 21g | 7% |
| Protein | 57g | 114% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 2134mg | 89% |
| Potassium | 1260mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1349IU | 27% |
| Vitamin C | 69mg | 77% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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