Kung Pao Chicken
User Reviews
4.9
510 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
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A copycat version of my favorite take-out dish, this Kung Pao Chicken recipe includes stir-fried chicken, peanuts, and green onion in a delicious sweet and spicy kung pao sauce, served over hot cooked rice.
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Ingredients
- 1 1/2 pounds boneless skinless chicken breasts , cut into small pieces
- 3 Tablespoons olive oil
- 1 teaspoon crushed red pepper flakes (or more to increase spiciness)
- 1/2 cup dry roasted peanuts
- 1 teaspoon freshly grated ginger
- 2 green onions chopped
- 1 red bell pepper , chopped
- 6 whole dried Szechuan Peppers , optional
For the Marinade
- 1 Tablespoon rice vinegar
- 1/4 teaspoon granulated sugar
- 1 teaspoon low-sodium soy sauce
- 1 large egg white
- 1 teaspoon cornstarch
For the Sauce:
- 2 teaspoon cornstarch
- 1/2 cup low-sodium chicken broth
- 2 teaspoon chili paste with garlic (or use sriracha hot sauce mixed a little minced garlic)
- 1/4 cup low-sodium soy sauce
- 2 Tablespoon rice vinegar
- 3 teaspoons granulated sugar
- 2 teaspoon red wine vinegar
- 2 teaspoon sesame oil
- 3-4 cups hot cooked rice , for serving
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Instructions
- In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside.
- Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
- Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.
- Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
- Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried chilies, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.
- Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
- Remove from heat and serve with hot cooked rice.
Notes
- Veggies: Add your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini.
- Szechuan Peppers: Add them to cook with the sauce for an extra kick, just be sure to take them out before serving or else it will be very spicy. You can leave them out if you can't find them, or if you want it more mild.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
11g
(4%)
Protein
43g
(86%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
536mg
(22%)
Potassium
889mg
(25%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1193IU
(24%)
Vitamin C
41mg
(46%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 43g | 86% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 536mg | 22% |
| Potassium | 889mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1193IU | 24% |
| Vitamin C | 41mg | 46% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
510 reviews
Excellent
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