Kung Pao Chicken
Experience the vibrant flavors of Kung Pao Chicken, a delightful stir-fry featuring tender chicken, crunchy peanuts, and colorful vegetables that will elevate any dinner occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, minced
- 1 cup bell peppers, diced (mixed colors)
- 1/2 cup green onions, chopped
- 5 dried red chilies (adjust for spice preference)
- 1/2 cup roasted peanuts
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tsp cornstarch
- 2 tsp brown sugar
- 2 tbsp water
Instructions
- Prepare your ingredients by dicing the chicken and vegetables and mincing the garlic and ginger.
- In a bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, and water to create the sauce. Set aside.
- Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and dried red chilies; sauté until fragrant (about 30 seconds).
- Add diced chicken to the skillet and cook until golden brown on all sides (about 5-7 minutes).
- Stir in bell peppers and pour in the prepared sauce; let simmer until thickened (about 3-5 minutes).
- Toss in peanuts and green onions before serving.
Notes
- For a nut-free version, substitute peanuts with sunflower seeds or omit entirely.
- Adjust the number of dried red chilies for your desired spice level.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg