Kung Pao Chicken
Yield: 4 people
Calories: 412kcal
No need to order Chinese takeout, this delicious kung pao chicken stir fry is made in less than 30 minutes and tastes much better at home.
Ingredients
- 1 ½ pound (681 g) boneless skinless chicken breast, cut into 1-inch pieces
- 2 ½ teaspoons (6 g) cornstarch, divided
- 5 tablespoons (75 ml) soy sauce, divided
- 5 teaspoons (25 ml) sesame oil, divided
- ½ teaspoon black pepper
- 3 tablespoons (55 ml) water, plus 2 teaspoons, divided
- 3 tablespoons (45 ml) rice vinegar
- 3 tablespoons (45 ml) honey
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (115 g) diced white onion, ¾-inch dice
- 1 cup (131 g) green bell pepper, ¾-inch dice
- 1 cup (131 g) red bell pepper, ¾-inch dice
- 1 tablespoon (10 g) minced garlic
- 1 tablespoon (9 g) minced ginger
- 8 pieces dried red chilies, cut in half, seeds removed
- 2 tablespoons (22 g) roasted peanuts
- 1 tablespoon (1 g) sliced green onions
Special Equipment
Instructions
- Marinate the chicken - In a medium bowl, combine diced chicken, 1 ½ teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper. Set aside while preparing the other ingredients.
- Stir fry sauce - Whisk in a medium bowl, 3 tablespoons water, 3 tablespoons soy sauce, rice vinegar, honey, and 1 tablespoon sesame oil. Set aside.
- Cornstarch slurry - Whisk in a small bowl, 1 teaspoon cornstarch, and 2 teaspoons water. Set aside.
- Heat a wok or large saute pan over medium-high heat. Add vegetable oil. Once hot, add the marinated chicken to the pan in a single layer. Cook without moving for 2 minutes. Stir and cook until no longer pink, about 2 minutes. Transfer to a clean bowl.
- Turn the heat down to medium and add the onions, stir-fry for 1 minute. Add the bell peppers, stir-fry for 1 minute. Add the garlic, ginger, and chili peppers, and cook for 1 minute.
- Add the chicken back to the pan. Add the sauce and allow it to heat and bubble, 1 to 2 minutes.
- Mix the cornstarch slurry and then gradually add it to the pan, stirring to combine. Stir and cook until the sauce thickens, about 1 minute.
- Garnish with peanuts and green onions. Serve warm.
Notes
- Serving Size: 1 ½ cup
- Spice Level: Add some of the dried red chilies seeds to increase the heat. Alternatively, add ¼ teaspoon of chili oil or chili sauce like sriracha or sambal oelek at the end of cooking. Adjust to your tolerance.
- Storing: Cool completely and store in an airtight container for up to 5 days. Cover and reheat in the microwave in 30-second intervals until hot.
- Make it Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.
Nutrition
Calories: 412kcal | Carbohydrates: 20g | Protein: 40g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1479mg | Potassium: 774mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1.4mg
Recipe Link
Recipe Video