Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, cut into 1 inch pieces; 1 tablespoon cornstarch; 2 teaspoons light sesame oil or 2 teaspoons vegetable oil; 3 tablespoons green onions, chopped with tops; 2 garlic cloves, minced; 1/4 - 1 1/2 teaspoon crushed red pepper flakes (to your own taste); 1/2 teaspoon powdered ginger (can use fresh grated if preferred); 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 2 teaspoons sugar; 1/3 cup dry roasted peanuts; 4 cups cooked rice, hot

Servings: persons

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or 2 teaspoons vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4 - 1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot

1
Combine chicken and cornstarch in small bowl.
2
Toss to coat.
3
Heat oil in large non-stick skillet or wok on medium heat.
4
Add chicken.
5
Stir fry 5- 7 minutes or until no longer pink in center.
6
Remove from heat.
7
Add onions, garlic, red pepper and ginger to skillet.
8
Stir fry 15 seconds.
9
Remove from heat.
10
Combine vinegar, soy sauce and sugar in small bowl.
11
Stir well.
12
Add to skillet.
13
Return chicken to skillet.
14
Stir until chicken is well coated.
15
Stir in nuts.
16
Heat thoroughly, stirring occasionally.
17
Serve over hot rice.

1054

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, cut into 1 inch pieces, 1 tablespoon cornstarch, 2 teaspoons light sesame oil or 2 teaspoons vegetable oil, 3 tablespoons green onions, chopped with tops, and more.

Yes, Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken

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