Kung Pao Chicken is a classic Chinese dish with a spicy and savory flavor. It is made with tender chicken pieces, peanuts, and vegetables, all stir-fried in a delicious sauce. The dish originated in the Sichuan province of China and is known for its bold flavors and signature heat. Kung Pao Chicken is typically served with steamed rice or noodles and is a popular choice in Chinese restaurants around the world.
Nutrition Information:
Nutrient
Amount
Total Fat
15g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
60mg
Sodium
700mg
Total Carbohydrates
25g
Dietary Fiber
3g
Sugars
5g
Protein
20g
Ingredients:
Ingredient
Quantity
Chicken breast
2lbs
Peanuts
1/2 cup
Red bell pepper
1
Green bell pepper
1
Green onions
4
Ginger
1 tablespoon
Garlic
3 cloves
Soy sauce
3 tablespoons
Vinegar
2 tablespoons
Sesame oil
1 tablespoon
Cornstarch
1 tablespoon
Red chili flakes
1 teaspoon
Cooking Instructions:
Step 1: Cut the chicken breast into small bite-sized pieces. In a bowl, marinate the chicken with soy sauce, vinegar, ginger, garlic, and red chili flakes for about 15 minutes.
Step 2: Heat some oil in a wok or a large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned. Remove the chicken from the pan and set aside.
Step 3: In the same pan, add more oil if needed and sauté the peanuts, bell peppers, and green onions until slightly tender. Return the chicken to the pan and stir to combine.
Step 4: In a small bowl, mix together cornstarch and water to make a slurry. Add the slurry to the pan and stir well to thicken the sauce.
Step 5: Finally, drizzle sesame oil over the dish and give it a final stir. Serve hot with steamed rice or noodles.
