Kung Pao Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
226 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
Description
Boneless, skinless chicken thigh pieces are marinated briefly in soy sauce and cornstarch, which helps tenderize and create a glossy coating during cooking. The chicken is browned partway then removed to cook the vegetables, including red and green bell pepper and sliced onion, along with grated garlic and ginger, and red pepper flakes for heat.
The chicken and a sauce consisting of soy sauce, dry sherry, brown sugar, chicken broth, rice wine vinegar, hoisin, and sesame oil are combined back in the pan and cooked until the chicken is fully done and the sauce thickens slightly. The addition of peanuts and sliced green onions at the end adds crunch and fresh notes.
This dish is traditionally served over rice to balance the spicy and savory flavors. The method ensures a harmonious balance of tender chicken, crisp vegetables, and a thick, flavorful sauce.
Ingredients
Marinade
- 1 pound chicken thigh cut into 1-inch pieces, boneless, skinless
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
Stir Fry
- 2 tablespoons vegetable oil
- 1 red bell pepper 1/2-inch diced
- 1 green bell pepper 1/2-inch diced
- 1 small yellow onion thinly sliced
- 4 cloves garlic grated
- 1 tablespoon ginger grated fresh
- 1 teaspoon red pepper flakes or 3 dried red chilies
- 3 green onions thinly sliced
- ¼ cup peanuts dry roasted
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon brown sugar
- ½ cup chicken broth reduced sodium
- 1 tablespoon rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
Instructions
- In a bowl combine chicken, soy sauce and cornstarch. Let marinate while you prepare the sauce.
- In a small bowl whisk together all sauce ingredients and set aside until ready to use.
- Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil.
- Add chicken and cook just until browned, about 75% cooked through. Remove chicken from the skillet.
- Add more oil if needed and add red and green bell pepper, onion, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
- Add the chicken and sauce. Continue cooking until the chicken is fully cooked and the sauce has thickened.
- Stir in green onions and peanuts and serve over rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226 | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 917mg | 38% |
| Potassium | 387mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 44mg | 49% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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