Description
Kung Pao Chicken is a delightful dish that brings the bold flavors of Sichuan cuisine right to your table. This easy recipe features tender chicken stir-fried with crunchy peanuts and vibrant vegetables, all coated in a savory sauce that strikes a perfect balance between sweet, spicy, and salty. Ready in under 30 minutes, this meal is perfect for busy weeknights or entertaining guests. Customize it with your choice of protein or seasonal veggies for a personal touch. Serve it over fluffy rice or noodles for an unforgettable dining experience that will leave everyone asking for seconds.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, diced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 cup bell peppers, diced (red or green)
- 1/2 cup unsalted roasted peanuts
- 3–5 dried red chili peppers (adjust for spice level)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
Instructions
- In a bowl, combine soy sauce, rice vinegar, and cornstarch to create a marinade. Add diced chicken and let marinate for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Stir-fry minced garlic and ginger until fragrant.
- Add the marinated chicken to the skillet and cook until golden brown and cooked through.
- Toss in the bell peppers and cook for an additional 3–4 minutes until they are tender but still crisp.
- Stir in the peanuts and dried red chilies; mix well before seasoning with salt and pepper to taste.
- Serve hot over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 370
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg