Kung Pao Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
227 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken Recipe
Description
This Kung Pao Chicken recipe begins by tossing bite-sized chicken breast pieces in cornstarch for a light coating that helps create a thin crust during stir-frying. The chicken is cooked in sesame or light vegetable oil over medium heat until no longer pink, then removed to drain. Aromatic ingredients including minced garlic, crushed red pepper flakes, and ginger are briefly stir-fried to release their flavors.
The sauce made from rice wine vinegar, soy sauce, and sugar is combined and added to the skillet along with the chicken. Roasted peanuts are stirred in for crunch. The dish is heated through to meld flavors before being garnished with chopped green onions and served over hot cooked rice.
Leftovers can be stored in an airtight container refrigerated for several days or frozen for longer preservation. The sauce can also be prepped and frozen ahead, thawing fully before use. Reheating is easily done in an oven or microwave, maintaining the characteristic textures and flavors.
Ingredients
- 1 pound chicken breast cut into 1 inch pieces, boneless, skinless
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil or vegetable oil, light
- 2 teaspoons garlic minced
- ¼ -1½ teaspoons red pepper flakes crushed
- ½ teaspoon ginger or fresh, powdered
- 2 teaspoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- ⅓ cup peanuts dry roasted
- 4 cups rice cooked, hot
- 3 tablespoons green onions chopped with tops
Instructions
- Toss chicken in a small bowl with cornstarch, till coated.
- Add oil to a skillet on medium heat. We liked using the sesame oil (but regular oil would do just fine). Stir fry for about 7-8 minutes or until no longer pink in center. Remove chicken to a paper towel to drain.
- Add garlic, red pepper, and ginger to skillet and stir fry for about 15 seconds. Remove from heat.
- Combine vinegar, soy sauce, and sugar in small bowl, stir well. Add sauce and chicken to skillet. Toss to coat.
- Stir in nuts. Heat thoroughly. Garnish with green onions. Serve over hot rice.
Notes
- Store leftovers refrigerated for up to 3-4 days in an airtight container.
- Freeze cooked Kung Pao Chicken for up to 3 months; reheat thoroughly before serving.
- Prepare the Kung Pao sauce in advance and freeze for up to 2 months; thaw completely before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 718mg | 30% |
| Potassium | 533mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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