Description
A quick and delicious Kung Pao Chicken recipe featuring tender chicken, crunchy peanuts, and a perfect balance of spices.
Ingredients
Scale
- 1 lb chicken breast, diced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3–4 dried red chili peppers
- 1/2 cup peanuts
- 1 cup bell peppers, chopped
- 1/2 cup green onions, sliced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon sugar
Instructions
- Marinate the chicken for 15-30 minutes.
- Cook the dried chili peppers in hot oil for 30 seconds.
- Add marinated chicken; brown for 5-7 minutes.
- Stir in veggies; sauté for 3-4 minutes.
- Add peanuts and sugar; cook for 2-3 minutes.
- Serve hot, ideally over rice.
Notes
Kid-friendly adaptations are easy by reducing the number of dried chili peppers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg