Kung Pao Chicken
This Kung Pao Chicken recipe is the perfect balance of sweet, savory and spicy, all stir-fried together in about 30 minutes.
Servings 4 servings
Calories 318kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion diced (about 1 1/4 cups)
- 1 whole red bell pepper diced
- 1 pound chicken tenders or boneless, skinless breasts
- salt & pepper to taste
- red dried chiles* to taste
- 3 scallions sliced thin
- 1/4 cup salted and roasted peanuts
Kung Pao Chicken Sauce
- 1/2 cup cold water
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons granulated sugar
- 1/2 tablespoon corn starch
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon ground ginger
Instructions
- In a large skillet, heat olive oil over medium heat. Saute onion and red pepper.
- While veggies are cooking, cut chicken into bite-sized pieces and sprinkle with salt and pepper. Add in the hot pan to cook thoroughly to brown.
- In a small bowl, whisk all sauce ingredients together. Pour into hot pan with dried chiles. Simmer to thicken sauce. Before serving, toss together with scallions and peanuts.
- Serve over white rice.
Video
Notes
*red dried chiles can add a lot of heat but can be hard to find. If you are wanting a spicier dish and don't want to add the chiles, sprinkle in cayenne pepper to taste. Start with 1/8 teaspoon, taste and adjust.
Nutrition
Calories: 318kcal | Carbohydrates: 14g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 828mg | Potassium: 588mg | Fiber: 2g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
