Description
Kung Pao Chicken is a classic Chinese stir-fry made with tender chicken, crunchy peanuts, and vegetables in a spicy, sweet, and savory sauce that’s both bold and addictive.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 6–8 dried red chilies
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 cup roasted unsalted peanuts
- 2 green onions, chopped
- For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- In a bowl, toss diced chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 10–15 minutes.
- In a small bowl, whisk together all sauce ingredients. Set aside.
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add dried chilies and stir-fry until fragrant, about 30 seconds.
- Add chicken and stir-fry until browned and cooked through, about 5–6 minutes. Remove chicken and set aside.
- Heat remaining oil in the pan. Add garlic, ginger, and bell peppers. Stir-fry for 2–3 minutes until just tender.
- Return chicken to the pan along with sauce. Stir to coat and simmer until thickened, 1–2 minutes.
- Add peanuts and green onions. Toss to combine and serve hot over rice.
Notes
- Adjust the number of dried chilies based on your spice preference.
- Substitute cashews for peanuts if desired.
- Use tofu or tempeh for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 8g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg