Easy Kung Pao Chicken
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
2
-
Calories
413 kcal
-
Course
Main Course
-
Cuisine
Chinese
Easy Kung Pao Chicken
Report
A quick and easy kung pao chicken that only requires 20 minutes to prepare. Use this method and you’ll always create moist and tender chicken with no fuss!
Share:
Ingredients
Peanut
- 1 tablespoon peanut oil (or vegetable oil)
- 1/3 cup raw peanuts
Chicken
- 1 (250 grams) chicken breast , cubed
- 1 tablespoon light soy sauce
- 2 teaspoons cornstarch
Sauce
- 1 tablespoon light soy sauce
- 1 and 1/2 tablespoons Chinkiang vinegar
- 2 tablespoons sugar
- 4 tablespoons all-purpose chili garlic sauce 2 - 3 tablespoons for a less spicy dish
- 1 teaspoon cornstarch
Stir Fry
- 1/3 cup Chinese scallion , chopped (or green onion)
- 1/2 cup cucumber , cubed
Add to Shopping List
Instructions
- Heat peanut oil in a nonstick skillet over medium high heat until warm. Add raw peanuts and turn down to medium heat. Stir occasionally, until the peanuts turn brown and have a nice nutty aroma. Transfer the peanuts to a plate lined with several layers of paper towel to cool. Save the rest of the oil in the skillet for later use.
- Cut chicken breast into 1 to 1.5 cm (1/2 inch) cubes and transfer to a bowl. Add 1 tablespoon light soy sauce and mix well. Add 2 teaspoons cornstarch. Mix by hand until the chicken is evenly coated with a thin layer of starch. Set aside.
- Combine the remaining 1 tablespoon light soy sauce, Chinkiang vinegar, sugar, chili garlic sauce, and the remaining 1 teaspoon cornstarch to a small bowl. Mix well.
- Cut and prepare the rest of the veggies.
- Heat the same nonstick skillet again, over medium high heat. If there is not enough oil to cover the bottom of the skillet, add a bit more. When the oil is hot, spread the chicken across the skillet without overlapping the . Let it cook without stirring for 20 seconds. Flip to cook the other side for another 20 seconds. Stir a few times until all surfaces are cooked and slightly browned, but the inside is still raw.
- Add the scallion and stir another few times. Mix the kung pao sauce again and pour it over the chicken. Immediately stir a few times to mix well until the sauce thickens, 20 seconds. Stop heat. Add peanuts and cucumber. Give it one last stir to mix well. Transfer everything to a plate.
- Serve warm over steamed rice.
Nutrition Information
Show Details
Serving
180g
Calories
413kcal
(21%)
Carbohydrates
20.4g
(7%)
Protein
32.8g
(66%)
Fat
23.1g
(36%)
Saturated Fat
3.1g
(16%)
Cholesterol
71mg
(24%)
Sodium
791mg
(33%)
Potassium
472mg
(13%)
Fiber
3.2g
(13%)
Sugar
11.2g
(22%)
Vitamin A
650IU
(13%)
Vitamin C
6.6mg
(7%)
Calcium
50mg
(5%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 180g | |
| Calories | 413kcal | 21% |
| Carbohydrates | 20.4g | 7% |
| Protein | 32.8g | 66% |
| Fat | 23.1g | 36% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 71mg | 24% |
| Sodium | 791mg | 33% |
| Potassium | 472mg | 10% |
| Fiber | 3.2g | 13% |
| Sugar | 11.2g | 22% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
