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Kung Pao Chicken

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 440 kcal
Course: Main Course
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through). 
  5. 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.
  6. Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken. 
  7. 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

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

% 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.