Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 24 oz boneless skinless chicken breast; 2 tbsp corn starch; 4 tbsp low sodium soy sauce; 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine); 1/4 cup low sodium soy sauce; 2 tsp dark soy sauce; 1/2 cup low sodium chicken broth; 2 tbsp Chinese black vinegar (or balsamic vinegar); 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine); 2 tsp hoisin sauce; 1 tbsp sugar; 1 tsp corn starch; 4 tbsp oil (for frying); 6 dried red chili peppers (chopped roughly); 1/2 large green bell pepper (cut into bite-size pieces); 1/2 large red bell pepper (cut into bite-size pieces); 1 tbsp fresh ginger; 4 large garlic cloves (about 2 tbsp pressed garlic); 6 green onions (cut into bite-size pieces); 1/2 cup roasted peanuts; 1 tsp sesame seeds (optional, garnish)

Kung Pao Chicken

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Kung Pao Chicken is a tantalizing stir-fry dish that combines tender chicken, vibrant vegetables, and a savory sauce, creating an irresistible culinary experience. This one-pan meal is perfect for busy weeknights or entertaining guests, as it can be prepared in just 30 minutes. The harmonious blend of flavors from soy sauce, garlic, and ginger makes every bite delightful. With its nutritious ingredients, including protein-rich chicken and colorful veggies, Kung Pao Chicken is not only delicious but also a healthy option for your family. Customize the heat level by adjusting the number of dried chili peppers to suit your taste, making it a versatile addition to any dinner table.

Author: Matheo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: Stir-Frying
Cuisine: Chinese

Ingredients

Scale

24 oz boneless skinless chicken breast
2 tbsp corn starch
4 tbsp low sodium soy sauce
2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
1/4 cup low sodium soy sauce
2 tsp dark soy sauce
1/2 cup low sodium chicken broth
2 tbsp Chinese black vinegar (or balsamic vinegar)
2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
2 tsp hoisin sauce
1 tbsp sugar
1 tsp corn starch
4 tbsp oil (for frying)
6 dried red chili peppers (chopped roughly)
1/2 large green bell pepper (cut into bite-size pieces)
1/2 large red bell pepper (cut into bite-size pieces)
1 tbsp fresh ginger
4 large garlic cloves (about 2 tbsp pressed garlic)
6 green onions (cut into bite-size pieces)
1/2 cup roasted peanuts
1 tsp sesame seeds (optional, garnish)

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Instructions

Marinate chicken pieces with corn starch, soy sauce, and dry sherry for at least 10 minutes.
Prepare the Kung Pao sauce by whisking together soy sauces, chicken broth, black vinegar, hoisin sauce, sugar, and cornstarch until smooth.
Heat oil in a wok over medium-high heat and cook marinated chicken until golden brown; remove from pan.
In the same pan, stir-fry bell peppers, garlic, ginger, and dried chilies for about 4 minutes.
Add the Kung Pao sauce and cooked chicken back to the pan; toss until evenly coated.
Finish with chopped green onions and roasted peanuts before serving.

Nutrition

Serving Size: 1 cup (250g)
Calories: 350
Sugar: 7g
Sodium: 800mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg

Find it online: https://quicktablerecipes.com/kung-pao-chicken/