Kung Pao Chicken
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
515 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
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How to make your favorite Kung Pao Chicken at home! Don't forget to check out my step by step photos and tips above!
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Ingredients
Chicken:
- 2 boneless/skinless chicken breasts cut into 1 inch cubes
- 1 tablespoon Shaoxing wine or rice wine
- 1 1/2 tablespoon soy sauce
- 1 tbsp cornstarch (cornflour)
Sauce:
- 1/3 cup water
- 2 tablespoon Chinese Shaoxing wine or dry sherry
- ⅓ cup soy sauce
- 2 teaspoons hoisin sauce
- 3 tablespoons sugar
- 1 teaspoon cornstarch (cornflour)
Stir Fry:
- 3 tablespoons cooking oil divided
- 6 cloves garlic
- 2 tablespoons minced ginger or 2 tsp ground ginger
- 1 red bell pepper diced
- 1 green bell pepper diced
- 8 dried chilies halved
- 4 green onions chopped
- 3/4 cup roasted/unsalted peanuts
- 2 teaspoons sesame oil optional
Instructions
- Mix the soy sauce, wine and cornstarch in a bowl then add the chicken and mix to coat. Allow to marinade at room temp for 15-20 minutes mixing occasionally.
- For the sauce mix all the ingredients in a bowl and set aside. (list the ingredients in instructions)
- Add 2 tablespoons of oil to a large skillet over medium-high heat and cook the chicken in batches, browning each side and cooking through. Transfer to a plate once cooked, and set aside.
- Add 1 more tablespoon of oil to the pan then add peppers and chilis. Cook while stirring until the peppers have softened slightly, about 2 minutes. Dump in the ginger and garlic and cook another minute while stirring constantly. Add the peanuts and mix in then pour in the sauce and bring to a boil.
- Reduce to medium-low and add the chicken and chopped scallions. Stir to coat and heat until warmed through. Serve over rice.
Notes
- Water chestnuts and bamboo shoots are great additions to this dish.
- You can add 2 tablespoons Chinese black vinegar or a nice balsamic vinegar to the sauce for added flavor.
- Adjust chilis to match the heat you are comfortable with.
- To keep ginger fresh, place it in a resealable plastic bag and store in the crisper drawer of your refrigerator.
- Other than white rice you could serve this dish with some noodles.
- You can make this dish vegetarian by leaving out the meat completely and enjoy the kung pao sauce with vegetables, or why not add in some meaty mushrooms or tofu to replace the protein.
- Leftovers will keep well in the fridge for 3-4 days and can be reheated
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
27g
(9%)
Protein
35g
(70%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Cholesterol
72mg
(24%)
Sodium
1819mg
(76%)
Potassium
858mg
(25%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
1460IU
(29%)
Vitamin C
67mg
(74%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 1819mg | 76% |
| Potassium | 858mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 1460IU | 29% |
| Vitamin C | 67mg | 74% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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