Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. wine vinegar; 2 Tbsp. soy sauce; 2 tsp. sugar; 1 lb. boneless chicken breast, cut in bite size pieces; 1 Tbsp. cornstarch; 2 tsp. oil; 3 Tbsp. chopped green onion; 2 cloves garlic, minced; 1/2 to 1 tsp. crushed red pepper; 1/2 tsp. ground ginger or 1 tsp. fresh grated; 1/3 c. peanuts; cooked rice

Servings: persons

2 Tbsp. wine vinegar
2 Tbsp. soy sauce
2 tsp. sugar
1 lb. boneless chicken breast, cut in bite size pieces
1 Tbsp. cornstarch
2 tsp. oil
3 Tbsp. chopped green onion
2 cloves garlic, minced
1/2 to 1 tsp. crushed red pepper
1/2 tsp. ground ginger or 1 tsp. fresh grated
1/3 c. peanuts
cooked rice

1
Mix together the wine vinegar, soy sauce and sugar; set aside. Coat chicken with cornstarch.
2
Heat oil in large skillet or wok. Add chicken; stir-fry 5 to 7 minutes until cooked.
3
Remove from pan.
4
Add onion, garlic, red pepper and ginger; stir-fry 15 seconds.
5
Add wine vinegar mixture and chicken, stirring to coat chicken.
6
Mix in peanuts.
7
Serve over rice.

363

kcal

Calories

Fat

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: 2 Tbsp. wine vinegar, 2 Tbsp. soy sauce, 2 tsp. sugar, 1 lb. boneless chicken breast, cut in bite size pieces, 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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