Kung Pao Chicken
Kung Pao Chicken is a vibrant and flavorful stir-fry dish that hails from the Sichuan province of China. This quick and easy recipe combines tender chicken pieces with crunchy peanuts and colorful bell peppers, all coated in a rich, savory sauce that balances sweet and spicy notes. Ready in under 30 minutes, this dish is perfect for busy weeknights or festive gatherings, allowing you to impress family and friends with minimal effort. With customizable ingredients and simple cooking instructions, you can enjoy a home-cooked version of this classic dish that is sure to satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 3 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- Dried red chilies (to taste)
- ½ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons peanut butter
- 2 tablespoons vegetable oil
Instructions
- Prepare your ingredients: Cut the chicken into pieces, chop the bell peppers, and mince the garlic.
- Make the sauce: Whisk together soy sauce, rice vinegar, peanut butter, sugar, and cornstarch until smooth.
- Heat a large skillet or wok over medium-high heat; add oil.
- Cook chicken in a single layer for about five minutes until browned.
- Add garlic, bell peppers, and dried chilies; sauté for three minutes until vegetables are tender.
- Pour the sauce over the chicken mixture; stir well and cook for two more minutes until thickened.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Find it online: https://firstfoodie.com/kung-pao-chicken/