Description
Kung Pao Chicken is a quick and flavorful stir-fry made with tender chicken breast, bell peppers, chilies, and peanuts tossed in a rich, savory-sweet sauce. This better-than-takeout meal comes together in just 30 minutes, perfect for busy weeknights.
Ingredients
Units
Scale
- 2 pounds boneless/skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1/2 cup chicken broth, low-sodium
- 1/4 cup soy sauce, low-sodium
- 1/4 cup water
- 2 tablespoons dark soy sauce, low-sodium
- 2 tablespoons balsamic vinegar
- 2 tablespoons dry sherry
- 2 teaspoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 4 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 8–10 dried chilies, cut into 1/2-inch pieces
- 2 fresh red chiles, cut into rounds
- 1 stalk green onions, cut into 1-inch pieces
- 1/2 cup peanuts, roasted and unsalted
Instructions
- In a shallow bowl, combine all marinade ingredients. Add the chicken, cover, and marinate for 30 minutes.
- In a medium bowl, whisk together all sauce ingredients until sugar is dissolved. Set aside.
- Heat a large skillet or wok over high heat with 2 tablespoons of oil. Add marinated chicken and fry for 3-5 minutes until golden. Remove and set aside.
- Add the remaining 2 tablespoons of oil to the same pan. Stir-fry garlic, ginger, bell peppers, and both dried and fresh chilies for 3-5 minutes.
- Add the prepared sauce and stir continuously until it comes to a boil and thickens slightly.
- Return chicken to the pan and toss to coat evenly. Cook for 2-3 minutes until sauce thickens further.
- Stir in green onions and peanuts. Cook for an additional 2 minutes.
- Serve hot with rice.
Notes
- Adjust the number of chilies for a milder or spicier version.
- Substitute chicken thighs for a juicier texture.
- Use pre-roasted peanuts for added crunch and ease.
- Pairs well with steamed jasmine or white rice.
Nutrition
- Serving Size: 1 serving
- Calories: 618
- Sugar: 8g
- Sodium: 1180mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 140mg