Kung Pao Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
Asian
Kung Pao Chicken
Description
This Kung Pao Chicken recipe begins by coating chicken breast pieces in a seasoning mix with cornstarch, salt, and pepper, then frying them until golden to develop a crispy exterior. After removing the chicken, the remaining oil is used to sauté bell peppers and onions until tender. Minced garlic and dried red chilies are then added to infuse flavor and a controlled heat level. Peanuts are stirred in for added texture and nuttiness.
Meanwhile, the sauce is prepared with low sodium soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and water, which thickens upon cooking. Adding the sauce back to the stir-fry mixture creates a shiny glaze coating all ingredients. This dish balances savory, sweet, and spicy notes while offering a combination of tender chicken, crisp vegetables, and crunchy peanuts. Served immediately, it is a distinctive stir-fry with familiar Chinese-American flavors.
Ingredients
For the stir fry
- 2 tablespoons vegetable oil divided use
- 1 1/4 pounds chicken breast cut into 1 inch pieces, boneless skinless
- 1 1/2 tablespoons corn starch
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1/2 cup yellow onion cut into 1/2 inch pieces
- 1 1/2 teaspoons garlic minced
- 4-6 dried red chili seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
- 1/2 cup peanuts roasted unsalted
- salt to taste
- black pepper to taste
For the sauce
- 3 tablespoons soy sauce low sodium
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon corn starch
- 1/4 cup water
Instructions
- Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine.
- Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
- Remove the chicken from the pan. Cover to keep warm.
- Pour the remaining vegetable oil into the pan. Add the onion and red and green bell peppers. Cook for 3-4 minutes or until vegetables are softened.
- Add the garlic to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables. Stir in the peanuts and chilies.
- While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
- Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 173mg | 58% |
| Sodium | 788mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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