Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 4
Easily throw your favourite Chinese restaurant stir-fry in the comfort of your home with this simple recipe. Fall in love all over again to the spicy, sweet Kung Pao Chicken and outwit yourself with this easy and quick all-time-loved Chinese dish that is way better than taking out!
Ingredients
Marinade:
1 lb chicken, boneless, skinless, cut into chunks
2 tbsp soy sauce
1 tbsp rice wine, or white wine
1 tsp cornstarch
Kung Pao Sauce:
1 tsp sesame oil
1 tbsp cornstarch
1 tbsp rice wine, or white wine
1/4 c. chicken broth
3 cloves garlic, minced
1 tsp ground ginger
1 tsp crushed red pepper flakes
3 tbsp soy sauce
Stir-Fry:
3 tbsp vegetable oil, divided
1 red bell pepper, diced
1/4 c. diced green onion, sliced thinly
1/4 c. dry roasted peanuts
How to make Kung Pao Chicken
Step 1: For the Kung Pao Chicken Marinade: Combine 2 tbsp soy sauce with rice and a tsp cornstarch until smooth. Add the chicken, then toss to coat well. Set this aside for at least 15 minutes.
Step 2: To make the Kung Pao Chicken Sauce: Place 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp rice wine, chicken broth, sesame oil, garlic, and ginger in a small bowl. Mix well until everything is incorporated.
Step 3: Drizzle 2 tbsp vegetable oil in a hot large skillet over medium-high heat. Add the chicken and cook for approximately 8 to 10 minutes per side until browned.
Step 4: To the skillet, add the rest of the vegetable oil along with the chopped bell pepper. Cook for another 4 to 6 minutes, stirring often until just tender.
Step 5: Add the peanuts and continue to cook for a minute more until it begins to sizzle.
Step 6: Pour the sauce into the skillet and cook further until it has thickened. This takes an additional 2 minutes. Lastly, stir in the green onions. Remove from the heat when done and serve the Kung Pao Chicken right away. Enjoy!
Nutrition Facts:
Calories: 322kcal | 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 lb chicken, boneless, skinless, cut into chunks
- 2 tbsp soy sauce
- 1 tbsp rice wine, or white wine
- 1 tsp cornstarch
- Kung Pao Sauce:
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp rice wine, or white wine
- 1/4 c. chicken broth
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp crushed red pepper flakes
- 3 tbsp soy sauce
- Stir-Fry:
- 3 tbsp vegetable oil, divided
- 1 red bell pepper, diced
- 1/4 c. diced green onion, sliced thinly
- 1/4 c. dry roasted peanuts
Instructions
Step 1: For the Kung Pao Chicken Marinade: Combine 2 tbsp soy sauce with rice and a tsp cornstarch until smooth. Add the chicken, then toss to coat well. Set this aside for at least 15 minutes.
Step 2: To make the Kung Pao Chicken Sauce: Place 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp rice wine, chicken broth, sesame oil, garlic, and ginger in a small bowl. Mix well until everything is incorporated.
Step 3: Drizzle 2 tbsp vegetable oil in a hot large skillet over medium-high heat. Add the chicken and cook for approximately 8 to 10 minutes per side until browned.
Step 4: To the skillet, add the rest of the vegetable oil along with the chopped bell pepper. Cook for another 4 to 6 minutes, stirring often until just tender.
Step 5: Add the peanuts and continue to cook for a minute more until it begins to sizzle.
Step 6: Pour the sauce into the skillet and cook further until it has thickened. This takes an additional 2 minutes. Lastly, stir in the green onions. Remove from the heat when done and serve the Kung Pao Chicken right away. Enjoy!
