Easy Kung Pao Chicken
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
302 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Kung Pao Chicken
Description
This Easy Kung Pao Chicken recipe starts with marinating diced chicken in a blend of soy sauce, sesame oil, balsamic vinegar, and cornstarch to tenderize and add flavor. Stir-frying colorful red and green bell peppers with garlic and ginger creates a fragrant base. The chicken is cooked through in the same pan, absorbing the marinade's flavor.
A sauce made from hoisin, soy, balsamic vinegar, sesame oil, and cornstarch is poured over the chicken and vegetables, cooking until thickened to coat every piece. The optional red pepper flakes add mild heat if desired. Roasted peanuts and chopped green onions are sprinkled on top for crunch and fresh aroma.
Served hot, typically over steamed rice, this dish combines tender protein with crisp vegetables and a rich, glossy sauce, providing a textural and flavor contrast that suits a family meal or casual dinner.
Ingredients
Meat
- 1 lb chicken breast cut into cubes, boneless, skinless
Produce
- 2 garlic minced, cloves
- 1/4 tsp ground ginger
- 1/2 green bell pepper chopped
- 4 green onions chopped
- 1/4 cup peanuts roasted
- 1/2 red bell pepper chopped
Marinade
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons balsamic vinegar (good quality)
- 2 teaspoons corn starch
Sauce
- 2 teaspoons balsamic vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons corn starch
Baking & Spices
- 1/2 tsp red pepper flakes (optional)
Oils & Vinegar
- 2 tbsp peanut oil or vegetable oil
Instructions
- In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 10 minutes.
- In another bowl, combine the balsamic vinegar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir until the cornstarch is dissolved and set aside.
- Heat peanut oil (or vegetable oil) in a wok or large cast iron skillet over medium-high heat.
- Stir in the crushed red pepper flakes.
- Add the chopped red and green bell peppers to the hot skillet and cook until they are softened. Stir in the minced garlic and grated ginger and continue stirring for about 1 minute.
- Add the chicken and continue stirring the chicken for about 4 or 5 minutes or until it is no longer pink.
- Pour the sauce over the chicken and vegetables and cook until the sauce is thickened.
- Garnish with peanuts and chopped green onions. Serve hot over rice
Notes
- Marinate the chicken for at least 10 minutes at room temperature for better flavor absorption.
- Use freshly chopped garlic and ginger for more vibrant aromatics.
- Adjust red pepper flakes to control the dish's heat level.
- Serve immediately over warm steamed rice to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 771mg | 32% |
| Potassium | 591mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 35mg | 39% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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