Kung Pao Chicken
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
610 kcal
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Course
Main Course
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Cuisine
Asian
Kung Pao Chicken
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Skip expensive takeout and make a spectacular sweet & spicy Kung Pao Chicken recipe in 30 minutes! Move over, Panda Express - we got this!
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Ingredients
Chicken
- 2 pounds chicken tenders cut into 1-inch pieces
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons dry sherry
- 2 teaspoons vegetable oil
- 1 tablespoon cornstarch
Kung Pao Sauce
- ⅓ cup water
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 2 teaspoons hoisin sauce
- 1 ½ tabelspoons granulated sugar
- 2 teaspoons cornstarch
- ¼ teaspoon crushed red pepper flakes
Stir Fry
- 5 tablespoons vegetable oil divided
- 1 red bell pepper cored and chopped
- 1 green bell pepper
- 3 clvoes garlic minced
- 1 ½ tablespoons fresh ginger peeled and minced
- 4 green onions sliced, divided
- ½ cup peanuts
Instructions
- Add the cubed chicken tenders to a medium mixing bowl (or large Ziploc bag) along with the soy sauce, dry sherry, vegetable oil, and cornstarch. Toss to combine until the chicken is evenly coated. Let that sit at room temperature for 15-20 minutes.
- Prep the sauce by whisking together the water, soy sauce, rice wine vinegar, sesame oil, hoisin sauce, sugar, cornstarch, and red pepper flakes. Ensure the cornstarch and sugar are fully dissolved, and then set aside.
- Place a large skillet over medium heat. Add 1 tablespoon of oil and cook the bell peppers for about 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Add some oil (1 tablespoon at a time) to the skillet and work in batches to brown the chicken. Cook for a few minutes on each side until the chicken is cooked through and no longer pink. Pro Tip: It usually takes me 4 batches to cook this amount of chicken and get a good sear. Keep an eye on the heat and reduce the burner temp as needed so the chicken doesn't burn.
- Reduce the heat to medium and add all the chicken back to the skillet along with the bell peppers, garlic, and ginger. Cook for about 1 minute, until the garlic and ginger are fragrant.
- Pour the kung pao sauce into the pan and cook until the sauce has thickened.
- Stir in the peanuts and green onions. Serve warm over rice. Garnish with more green onions if desired.
Equipments used:
Nutrition Information
Show Details
Calories
610kcal
(31%)
Carbohydrates
14g
(5%)
Protein
55g
(110%)
Fat
37g
(57%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
15g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
145mg
(48%)
Sodium
957mg
(40%)
Potassium
1185mg
(34%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1266IU
(25%)
Vitamin C
67mg
(74%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 14g | 5% |
| Protein | 55g | 110% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 957mg | 40% |
| Potassium | 1185mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 67mg | 74% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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