Kung Pao Chicken Recipe
This Kung Pao Chicken is a delicious and easy-to-make dish with tender chicken coated in a flavorful sauce and tossed with veggies and dry roasted peanuts for the perfect crunch.
Servings: 4
Calories: 336kcal
Ingredients
- 1 pound boneless, skinless chicken (diced to 1-inch cubes)
- ½ teaspoon salt
- 2 Tablespoons cornstarch
- 1 egg
- 2 Tablespoons oil
- 1 red bell pepper (cut into 1-inch pieces)
- 1 zucchini (cut into 1-inch pieces)
- ⅓ cup dry roasted peanuts
Sauce Ingredients
- ¼ cup sliced green onions
- 2 cloves garlic (minced)
- 1 teaspoon crushed red pepper
- 1 teaspoon powdered ginger
- 3 Tablespoons soy sauce
- 2 Tablespoons red wine vinegar
- ⅓ cup water
- 1 Tablespoon cornstarch
Instructions
- Combine chicken, salt, and cornstarch in a bowl and mix well.
- Heat 1 tablespoon of oil n a large skillet over medium heat until oil sizzles.
- Add chicken in a single layer, cook until brown on one side; flip and stir, and cook until done.
- Remove chicken from skillet and set aside.
- Add the remaining tablespoon of oil to the skillet and pepper and zucchini.
- Stir fry for 3-4 minutes, until vegetables begin to soften. Remove from skillet and set aside.
- Add sliced green onions, and stir-fry for about one minute.
- Add garlic and peanuts, and stir-fry for an additional 30 seconds.
- In a small bowl, combine the sauce ingredients. Stir to combine.
- Add to skillet and stir until sauce is thickened and clear.
- Add chicken and vegetables back to skillet and stir to coat with sauce.
- Remove from heat and serve over rice (or as preferred).
Notes
To store leftovers, transfer the Kung Pao Chicken to an airtight container and refrigerate for up to 3 days.
Nutrition
Calories: 336kcal | Carbohydrates: 14g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 1260mg | Potassium: 776mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1334IU | Vitamin C: 50mg | Calcium: 42mg | Iron: 2mg