Description
Kung Pao Chicken is a tantalizing stir-fry that brings together tender chicken, crunchy peanuts, and vibrant vegetables in a glossy, savory sauce. This dish offers an exciting balance of flavors—spicy, sweet, and savory—that will transport your taste buds straight to the heart of Sichuan cuisine. Perfect for weeknight dinners or entertaining guests, this recipe is sure to impress everyone at your table!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts), diced
- 3 cloves fresh garlic, minced
- 1/2 cup roasted unsalted peanuts
- 1 cup bell peppers (mix of red and green), chopped
- 2 green onions, sliced
- 6 dried red chilies (adjust for spice level)
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tsp cornstarch
- 1 tbsp sugar
- 2 tbsp water
Instructions
- Prepare your ingredients by dicing the chicken and chopping the vegetables.
- In a bowl, whisk together soy sauce, rice vinegar, cornstarch, sugar, and water until smooth.
- Heat oil in a large skillet over medium-high heat. Cook the chicken until golden brown (about 5-7 minutes).
- Add garlic and dried chilies; sauté for another 30 seconds until fragrant.
- Stir in bell peppers and green onions; cook until just tender.
- Pour in the sauce and mix well. Add peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg