Description
Kung Pao Chicken is a vibrant and flavorful stir-fry that combines tender chicken, crisp vegetables, and crunchy peanuts in a savory sauce, perfect for any occasion.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup roasted unsalted peanuts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 green onions, chopped (reserve tops for garnish)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp Sichuan peppercorns
- 1 tsp red pepper flakes (adjust for spice level)
- 2 tsp cornstarch mixed with 2 tbsp water
- 1 tbsp sesame oil
Instructions
- Cut the chicken into bite-sized pieces; season lightly with salt and pepper.
- Slice the bell peppers and chop the green onions. Mince the garlic and ginger.
- Heat a tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden brown (5–7 minutes), then remove from the pan.
- In the same pan, add garlic, ginger, bell peppers, and Sichuan peppercorns. Stir-fry for 3–4 minutes until veggies are crisp-tender.
- In a bowl, mix soy sauce, rice vinegar, red pepper flakes, cornstarch mixture, and sesame oil; whisk until smooth.
- Return the chicken to the pan with veggies and pour in the sauce. Stir well and cook for an additional 2–3 minutes until thickened.
- Serve over steamed rice or noodles and garnish with reserved green onion tops.
Notes
- Feel free to substitute peanuts with cashews or almonds for a different flavor profile.
- Adjust the amount of red pepper flakes based on your desired spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg