Kung Pao Chicken
User Reviews
5
Kung Pao Chicken
Description
This Kung Pao Chicken recipe starts by sautéing diced onion and red bell pepper in olive oil, creating a softened vegetable base. Meanwhile, chicken tenderloins cut into bite-sized pieces are seasoned with salt and pepper and cooked in the same pan until browned thoroughly. The sauce, made from a mix of water, hoisin, soy sauce, sugar, corn starch, Worcestershire sauce, sesame oil, minced garlic, and ground ginger, is whisked together and added to the pan along with dried red chiles.
Simmering the sauce thickens it so it clings to the chicken and vegetables, while the heat from the chiles builds a subtle spiciness. Thinly sliced scallions and salted roasted peanuts are tossed in just before serving to add fresh, sharp notes and nutty crunch. The dish is traditionally served over white rice, which complements the bold flavors and balances the heat.
If dried red chiles are unavailable or a different spice level is desired, cayenne pepper can be used as an alternative starting with small amounts to adjust heat gradually. This allows customization of the dish’s heat without losing the characteristic flavors.
Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion diced (about 1 1/4 cups)
- 1 whole red bell pepper diced
- 1 pound chicken tenderloin or boneless, skinless breasts
- salt to taste
- black pepper to taste
- dried red chiles to taste
- 3 scallions sliced thin
- 1/4 cup peanuts salted and roasted
Kung Pao Chicken Sauce
- 1/2 cup water cold
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons granulated sugar
- 1/2 tablespoon corn starch
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon ground ginger
Instructions
- In a large skillet, heat olive oil over medium heat. Saute onion and red pepper.
- While veggies are cooking, cut chicken into bite-sized pieces and sprinkle with salt and pepper. Add in the hot pan to cook thoroughly to brown.
- In a small bowl, whisk all sauce ingredients together. Pour into hot pan with dried chiles. Simmer to thicken sauce. Before serving, toss together with scallions and peanuts.
- Serve over white rice.
Notes
- Red dried chiles provide heat but can be hard to find; cayenne pepper is a suitable substitute to control spiciness.
- Adjust cayenne starting with 1/8 teaspoon and increase gradually to achieve desired heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 828mg | 35% |
| Potassium | 588mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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