Kung Pao Chicken
User Reviews
4.7
138 reviews
Excellent
Kung Pao Chicken
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An easy BETTER-THAN-TAKEOUT recipe with juicy chicken and such a flavorful sauce!! Don't call for takeout when you can make this HEALTHIER version at home in 20 minutes! So AUTHENTIC tasting!!
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Ingredients
Chicken
- 1.25 to 1.50 pounds boneless skinless chicken breast diced into bite-sized pieces
- 1 medium/large red bell pepper cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 to 2 tablespoons sesame oil
- salt and pepper optional and to taste
Sauce
- ¼ cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 to 3 tablespoons light brown sugar packed
- 2 tablespoons rice vinegar white or apple cider vinegar may be substituted
- 1 to 3 tablespoons Chili garlic sauce or as desired (use 1 tablespoon if you're sensitive to spicy food and work up if desired)
- 1 to 2 tablespoons sesame oil
- 3 teaspoons cornstarch dissolved in 3 teaspoons water (called a slurry)
- 2 to 4 tablespoons chopped salted peanuts optional for garnishing
- 1 to 2 tablespoons green onions sliced into thin rounds; optional for garnishing
Instructions
Chicken:
- To a large skillet, add the chicken, red peppers, oils, optionally season with salt and pepper (there's plenty of salt and spice in the sauce for me), and saute over medium-high heat for about 5 to 7 minutes, or until chicken is done and cooked through. Stir and flip frequently to ensure even cooking.
- While the chicken and peppers are cooking, make the sauce.
Kung Pao Sauce:
- To a medium high-sided stock pot, add the hoisin and soy sauce, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry. Whisk to combine.
- Bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until chicken and peppers are cooked.
- Add the sauce to the skillet with the chicken, stir, and allow sauce to simmer for about 2 to 3 minutes, or until slightly reduced and thickened; scrape the sides of the skillet with a rubber spatula to prevent the sauce from burning.
- Optionally garnish with peanuts and/or green onions and serve immediately.
Notes
- Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1
Calories
611kcal
(31%)
Carbohydrates
23g
(8%)
Protein
57g
(114%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
24g
Cholesterol
145mg
(48%)
Sodium
972mg
(41%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 611kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 57g | 114% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 145mg | 48% |
| Sodium | 972mg | 41% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
138 reviews
Excellent
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