Kung Pao Chicken
User Reviews
5
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
6
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Calories
45537 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Kung Pao Chicken
Description
In this Kung Pao Chicken recipe, chicken breast chunks are marinated in a mixture of corn starch, vegetable oil, soy sauce, rice wine, and minced garlic, which tenderizes the meat and adds flavor. The vegetables—diced bell pepper, sliced carrots, and sliced green onions—are prepared to remain crisp and colorful after stir-frying. The sauce, similar to the marinade but with sambal chili sauce and brown sugar added, provides a spicy, sweet, and savory glaze that coats the chicken and vegetables. Stir-frying on high heat with vegetable oil allows for even cooking while preserving the texture of each ingredient. Roasted unsalted peanuts add crunch and earthiness to the finished dish.
The dish is served hot over cooked jasmine rice, which absorbs the sauce and complements the flavors. It is garnished with sliced green onions for freshness. This meal works as a flavorful main course with a combination of tender chicken, crisp vegetables, and crunchy peanuts.
Marinating the chicken at least 30 minutes improves tenderness and seasoning penetration. The sauce components should be dissolved well to ensure a smooth coating. Use fresh garlic minced finely for best flavor.
Ingredients
- 1 lb chicken breast $2.48, boneless
- 3 Tbsp vegetable oil $0.12, divided
- 3 Tbsp soy sauce $0.18, divided
- 3 Tbsp rice wine $0.41, divided
- 2 Tbsp corn starch $0.12, divided
- 2 Tbsp brown sugar $0.06
- 2 Tbsp sambal chili sauce $0.30
- 2 tsp garlic $0.13, minced
- 1 tsp sesame oil $0.12
- 1 bunch green onions $0.75
- 1 bell pepper $0.69, medium
- 1/2 lb carrot $0.49
- 1/2 cup peanuts $0.42, roasted unsalted
- 1 1/2 cups jasmine rice $0.42, uncooked
Instructions
- Prepare the marinade for the chicken. Dissolve 1 Tbsp of corn starch in 1 Tbsp of water and then add 1 Tbsp of vegetable oil, 1 Tbsp of soy sauce, 1 Tbsp of rice wine, and 2 tsp of minced garlic. Stir to combine.
- Cut the chicken into small chunks and place it in a bowl or small container. Pour the marinade over top, stir to coat, cover, and refrigerate for at least 30 minutes.
- While the chicken is marinating, prepare the sauce. The sauce is very similar to the marinade but with a couple more ingredients to amp up the flavor. So, again, start by dissolving 1 Tbsp of corn starch in 1 Tbsp of water. Then add 2 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp sambal, 2 Tbsp brown sugar, and 1 tsp sesame oil. Stir to combine and dissolve the brown sugar. Set the sauce aside until you’re ready to use it.
- Prepare the vegetables. Dice the bell pepper and slice the carrots into strips as thin as possible. Slice the green onions, both the white and green will be used. Measure out 1/2 cup of peanuts.
- Begin to cook the rice. Add 1.5 cups of dry jasmine rice to a medium pot with 2.5 cups of water. Place a lid on top and bring to a boil over high heat. As soon as it reaches a boil, reduce the heat to the lowest setting and let simmer for 20 minutes. After 20 minutes, turn the heat off and let the rice sit undisturbed until it is ready to use. Fluff with a fork just prior to serving.
- Heat 2 Tbsp of vegetable oil in a large skillet over medium-high heat. When the oil is very hot (it will look wavy on the surface), add the white half of the sliced green onions. Stir and cook for about 30 seconds to 1 minute. Add the marinated chicken. Cook and stir until the chicken is cooked through, about 5 minutes. It will feel firm when it is cooked through.
- Add the vegetables and peanuts and stir to combine with the chicken. Immediately add the sauce and cook until the sauce has thickened (2-3 minutes). I prefer the vegetables still crunchy so I didn’t really let them cook before adding the sauce.
Notes
- Marinate chicken for at least 30 minutes for better flavor and tenderness.
- Serve the stir-fry over freshly cooked jasmine rice to soak up the sauce.
- Garnish with sliced green onions for added freshness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 45537 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 455.37kcal | 23% |
| Carbohydrates | 53.68g | 18% |
| Protein | 28.23g | 56% |
| Fat | 19.98g | 31% |
| Sodium | 822.23mg | 34% |
| Fiber | 3.75g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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