Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 4 servings
Easily make this Kung Pao Chicken at home with this recipe and enjoy your favorite spicy sweet Chinese Stir-fry without ordering takeout. Throw this together in less than thirty minutes using just a few basic ingredients. This homemade version, in my opinion, is a million better than takeout!
Ingredients
Marinade:
1 tsp cornstarch
1 lb chicken, boneless, skinless, cut into chunks
1 tbsp rice wine, or white wine
2 tbsp soy sauce
Kung Pao Sauce:
3 cloves garlic, minced
3 tbsp soy sauce
1 tbsp cornstarch
1 tbsp rice wine, or white wine
1 tsp sesame oil
1 tsp ground ginger
1 tsp crushed red pepper flakes
1/4 c. chicken broth
Stir-fry:
1 red bell pepper, diced
3 tbsp vegetable oil, divided
1/4 c. dry roasted peanuts
1/4 c. diced green onion, sliced thinly
How to make Kung Pao Chicken
Step 1: To make the Kung Pao Chicken Marinade, mix 2 tbsp soy sauce with rice wine and 1 tsp cornstarch until smooth. Toss in the chicken until completely coated and allow this to sit for about 15 minutes.
Step 2: For the Kung Pao Chicken Sauce, place 3 tbsp soy sauce, and 1 tbsp cornstarch. 1 tbsp rice wine, chicken broth, sesame oil, garlic, and ginger in a small bowl. Mix well until blended.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Then, add the chicken and sear both sides for about 8 to 10 minutes until browned.
Step 4: To the skillet, add the rest of the vegetable oil along with the chopped bell pepper. Continue to cook for another 4 to 6 minutes, stirring often until tender. Then, add the peanuts and cook for a minute more until the peanuts begin to sizzle.
Step 5: Add the sauce and cook for another 2 minutes until the sauce has thickened.
Step 6: Before serving, stir in the green onions. Serve the Kung Pao Chicken right away. Enjoy!
Nutrition Facts:
Calories: 322 kcal | Carbohydrates: 12g | Protein: 17g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 1209mg | Potassium: 473mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1316IU | Vitamin C: 50mg | Calcium: 29mg | Iron: 2mg
Ingredients
- Marinade:
- 1 tsp cornstarch
- 1 lb chicken, boneless, skinless, cut into chunks
- 1 tbsp rice wine, or white wine
- 2 tbsp soy sauce
- Kung Pao Sauce:
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine, or white wine
- 1 tsp sesame oil
- 1 tsp ground ginger
- 1 tsp crushed red pepper flakes
- 1/4 c. chicken broth
- Stir-fry:
- 1 red bell pepper, diced
- 3 tbsp vegetable oil, divided
- 1/4 c. dry roasted peanuts
- 1/4 c. diced green onion, sliced thinly
Instructions
Step 1: To make the Kung Pao Chicken Marinade, mix 2 tbsp soy sauce with rice wine and 1 tsp cornstarch until smooth. Toss in the chicken until completely coated and allow this to sit for about 15 minutes.
Step 2: For the Kung Pao Chicken Sauce, place 3 tbsp soy sauce, and 1 tbsp cornstarch. 1 tbsp rice wine, chicken broth, sesame oil, garlic, and ginger in a small bowl. Mix well until blended.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Then, add the chicken and sear both sides for about 8 to 10 minutes until browned.
Step 4: To the skillet, add the rest of the vegetable oil along with the chopped bell pepper. Continue to cook for another 4 to 6 minutes, stirring often until tender. Then, add the peanuts and cook for a minute more until the peanuts begin to sizzle.
Step 5: Add the sauce and cook for another 2 minutes until the sauce has thickened.
Step 6: Before serving, stir in the green onions. Serve the Kung Pao Chicken right away. Enjoy!
