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5.0 from 9 votes

Kung Pao Chicken

Colorful and flavorful Chinese kung pao chicken or gong bao chicken (宮保雞丁) is one of the popular dishes like orange chicken among American Chinese restaurants. This kung pao chicken recipe is easy. Also, it's a quick and simple ingredient dish that can be done in 20 minutes and great to serve with jasmine rice.

Prep Time
10 mins
Cook Time
10 mins
Servings: 3
Calories: 143 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 1 zucchini (Medium small)
  • 2 pieces chicken thighs (Boneless and skinless)
  • 4 pieces dried chili peppers (Cut up and remove the seeds)
  • 4 cloves garlic
  • 2 ticks green onion
  • ¼ cup roasted peanuts
  • 1 teaspoon vegetable oil
Marinated chicken :
  • ½ tablespoon sesame oil
  • ⅛ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 tablespoon cooking rice wine
Sauce mixture:
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • ½ teaspoon sugar
  • 2 teaspoons cornstarch

Instructions

    Cup of Yum
  1. Cut and dice 1 medium small sized zucchini.
  2. Mince 4 cloves of garlic and set it aside.
  3. Cut 2 sticks of green onion and set it aside.
  4. The following, cut 4 pieces of dried red chili peppers. (You can use 2-3 pieces of chili pepper if you can't handle spicy food. Also, try to remove as many seeds as possible.)
  5. After that, cut 2 pieces of boneless and skinless chicken thighs into cubes.
  6. To marinate the chicken, add ½ tablespoon of sesame oil, ⅛ teaspoon of salt, ½ teaspoon of garlic powder and 1 tablespoon of cooking rice wine. Let it marinate for at least 15 minutes before cooking.
  7. At the same time, in a small container, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of water, ½ teaspoon of sugar and 2 teaspoons of cornstarch. Then, mix it well.
  8. Next, pour 1 teaspoon of vegetable oil into the non-stick pan.
  9. Add the minced garlic and stir fry it a little bit.
  10. The following step, add the diced zucchini. and stir fry them a little bit.
  11. Move the zucchini on the side of the pan and add marinated chicken thighs. Stir fry them until it starts changing color.
  12. After, add the cut and dried chili peppers.
  13. Stir the sauce mixture very well. Then, pour it into the pan and stir fry with the chicken and zucchini.
  14. Pour ¼ cup of roasted peanuts into the pan. stir fry it with chicken and zucchini a little bit.
  15. Lastly, add the cut green onion. Mix it and ready to serve.

Notes

  • Marinated chicken thighs for at least 15 minutes before cooking.
  • Cut 4 dried red chili peppers depending how spicy you want. Remember to remove as many seeds as possible. If you can't handle spicy, try to use 1-2 pieces of dried red chili peppers.
  • Stir the sauce mixture very well before pouring into the pan with chicken and zucchini.

Nutrition Information

Calories 143kcal (7%) Carbohydrates 10g (3%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Cholesterol 1mg (0%) Sodium 657mg (27%) Potassium 331mg (9%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 491IU (10%) Vitamin C 14mg (16%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 143

% Daily Value*

Calories 143kcal 7%
Carbohydrates 10g 3%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Cholesterol 1mg 0%
Sodium 657mg 27%
Potassium 331mg 7%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 491IU 10%
Vitamin C 14mg 16%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.