Kung Pao Chicken
User Reviews
5
Kung Pao Chicken
Description
This Kung Pao Chicken recipe calls for boneless, skinless chicken breast cut into small pieces coated lightly with cornstarch. The sauce blends orange zest, chicken broth, light brown sugar, hoisin sauce, sesame oil, salt, minced garlic, freshly grated or ground ginger, and crushed red pepper flakes for a complex and layered flavor. The chicken is baked at 425°F uncovered to cook fully and thicken the sauce.
After baking, dry-roasted peanuts are stirred in to add crunch and nutty taste. An optional garnish of sliced green onions introduces freshness. The texture combines tender chicken with a sticky, mildly sweet, and spicy sauce.
This baked version simplifies Kung Pao Chicken preparation without sacrificing key flavors. It can be served over rice or noodles for a fulfilling meal. Adjusting the quantity of red pepper flakes customizes the spiciness to preference.
Ingredients
- 2 lbs. chicken breast cut into bite-sized pieces, boneless, skinless
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- ½ cup chicken broth
- ½ cup light brown sugar packed
- ¼ cup hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 1 tablespoon garlic about 3 cloves, minced, fresh
- 1 teaspoon ginger or ¼ teaspoon ground ginger, grated fresh
- ½ teaspoon red pepper flakes add more for a spicier dish or omit for a mild dish, crushed
- ½ cup peanuts or more to taste, dry roasted
- green onion optional garnish, sliced
Instructions
- Preheat the oven to 425°F. Spray a medium baking dish with nonstick cooking spray (I have used a deep 9-inch by 6-inch dish and an 11-inch by 7-inch dish, and both work well). Place the chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
- In a separate bowl, whisk together the orange zest, chicken broth, brown sugar, hoisin sauce, sesame oil, salt, garlic, ginger, and red pepper flakes. Pour the sauce over the chicken and stir to combine.
- Bake, uncovered, for 20 minutes. Stir, return to the oven for 5-10 more minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from oven, stir in the peanuts. Season with additional salt and red pepper flakes, to taste. Garnish with sliced green onions just before serving.
Notes
- For smaller portions, halve all ingredients and bake in a 1-quart dish; baking time remains the same.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 356kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 687mg | 29% |
| Potassium | 692mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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