Kung Pao Chicken
A flavorful Kung Pao Chicken recipe that combines marinated chicken with colorful vegetables, peanuts, and a sweet and spicy sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Gluten-Free Option Available
Ingredients
Scale
- 1 lb chicken breast, diced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, diced
- 1/2 cup peanuts
- 2–3 dried red chilies
- 3 green onions, chopped
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, mix the diced chicken with soy sauce, rice vinegar, and cornstarch. Let this flavorful mix marinate for 15-30 minutes.
- Sauté the Chicken: Heat vegetable oil in a pan over medium heat. Add the marinated chicken and stir-fry until cooked through and golden-brown.
- Add the Veggies and Aromatics: Add the bell pepper, dried chilies, minced garlic, and ginger to the pan. Stir-fry for another 2-3 minutes.
- Toss in the Peanuts and Green Onions: Stir in the peanuts and chopped green onions. Cook for an additional minute.
- Season and Serve: Season with salt and pepper to taste and serve hot over rice.
Notes
Serve with jasmine rice and steamed broccoli or snow peas. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://ameliasweets.com/2026/08/07/kung-pao-chicken/