Description
Kung Pao Chicken is a tantalizing stir-fry dish that features succulent chicken, crunchy peanuts, and vibrant vegetables, all coated in a spicy and savory sauce. This quick and easy recipe delivers an explosion of flavors that will transport you to the heart of Sichuan cuisine. Perfect for weeknight dinners or festive gatherings, Kung Pao Chicken is customizable to suit your taste, making it a crowd-pleaser every time.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tsp Sichuan peppercorns
- 1 red bell pepper, diced
- 4 green onions, chopped
- 1/2 cup roasted unsalted peanuts
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
Instructions
- Season diced chicken with salt and cornstarch.
- Heat vegetable oil in a skillet over medium-high heat. Sauté garlic and ginger for about 30 seconds.
- Add seasoned chicken and stir-fry until golden brown (5–7 minutes).
- Toss in diced red bell pepper and chopped green onions; stir-fry for another 3 minutes.
- Mix soy sauce, rice vinegar, brown sugar, and Sichuan peppercorns in a bowl; pour over chicken mixture.
- Stir in peanuts until well-coated; cook for an additional minute before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg