Description
Savor the bold flavors of Kung Pao Chicken, a classic Asian-inspired dish that combines tender chicken, crunchy vegetables, and a delightful peanut sauce. This quick and easy recipe takes just 30 minutes to prepare, making it perfect for busy weeknights or impressing dinner guests.
Ingredients
Scale
- 24 oz boneless skinless chicken breast
- 2 tbsp corn starch
- 4 tbsp low sodium soy sauce
- 2 tbsp dry sherry wine (or Chinese Shaoxing wine)
- 2 tsp oil
- 1/4 cup low sodium soy sauce
- 2 tsp dark soy sauce
- 1/2 cup low sodium chicken broth
- 2 tbsp Chinese black vinegar (or balsamic vinegar)
- 2 tbsp dry sherry wine (or Chinese Shaoxing wine)
- 2 tsp hoisin sauce
- 1 tbsp sugar
- 1 tsp corn starch
- 4 tbsp oil (for frying)
- 6 dried red chili peppers (chopped roughly)
- 1/2 large green bell pepper (cut into bite-size pieces)
- 1/2 large red bell pepper (cut into bite-size pieces)
- 1 tbsp fresh ginger
- 4 large garlic cloves (about 2 tbsp pressed garlic)
- 6 green onions (cut into bite-size pieces)
- 1/2 cup roasted peanuts
- 1 tsp sesame seeds (optional, garnish)
Instructions
- Cut the chicken into bite-sized pieces and marinate with soy sauce and sherry for at least 10 minutes.
- Whisk together the Kung Pao sauce ingredients until smooth.
- Preheat oil in a wok or large skillet. Cook the marinated chicken until golden brown; set aside.
- In the same pan, stir-fry bell peppers, garlic, ginger, and dried chilies for about four minutes.
- Add the prepared sauce to the pan; once thickened, return the chicken to coat thoroughly.
- Stir in chopped green onions and peanuts before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 370
- Sugar: 8g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg