Description
Indulge in the vibrant flavors of Kung Pao Chicken, a beloved Chinese dish that combines tender chicken, crunchy peanuts, and colorful vegetables in a spicy, savory sauce. Perfect for busy weeknights or entertaining guests, this easy-to-make recipe delivers a taste experience that will transport you to your favorite takeout spot—all from the comfort of your kitchen.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, diced
- 3 green onions, sliced
- ¼ cup cilantro leaves (optional)
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp Szechuan peppercorns
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a bowl, combine soy sauce, rice vinegar, brown sugar, Szechuan peppercorns, and cornstarch mixture. Set aside.
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and cook until golden brown (5-7 minutes).
- Stir in minced garlic and grated ginger; cook for about 1 minute until fragrant.
- Add bell peppers and green onions followed by the prepared sauce; cook until bubbly (3-5 minutes).
- Toss in roasted peanuts and simmer for an additional minute before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 355
- Sugar: 9g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg