Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons soy sauce, divided; 5 teaspoons dry sherry, divided; 3 1/2 teaspoons cornstarch, divided; 1/4 teaspoon salt; 3 boneless skinless chicken breast halves, cut into bite size pieces; 1 tablespoon red wine vinegar; 2 tablespoon chicken broth; 1 1/2 teaspoons sugar; 3 tablespoons vegetable oil, divided; 1/3 cup salted peanuts; 6 to 8 small dried hot chili peppers; 1 1/2 teaspoons minced fresh ginger; 2 green onions, cut into 1 1/2 inch pieces

Servings: persons

5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
3 1/2 teaspoons cornstarch, divided
1/4 teaspoon salt
3 boneless skinless chicken breast halves, cut into bite size pieces
1 tablespoon red wine vinegar
2 tablespoon chicken broth
1 1/2 teaspoons sugar
3 tablespoons vegetable oil, divided
1/3 cup salted peanuts
6 to 8 small dried hot chili peppers
1 1/2 teaspoons minced fresh ginger
2 green onions, cut into 1 1/2 inch pieces

1
1. For marinade, combine 2 teaspoons of soy sauce, 2 teaspoons of the sherry, 2 teaspoons of the cornstarch and the salt in a large bowl, mix well. Add chicken stir to coat well. Let stand 30 minutes.
2
2. Combime remaining soy sauce, sherry the vinegar, chicken broth, sugar and remaining cornstarch in small bowl. Mix well and set aside.
3
3. Heat 1 tablespoon of the oil in a large wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.
4
4. Heat remaining 2 tablespoons of oil in wok over medium heat. Add chili pepper and stir fry until peppers just begin to char, about 1 minute. Increase heat to high. Add chicken and stir-fry for 2 minutes. Add ginger, stir fry until the chicken is cooked through, about 1 more minute. Ass onions and peanuts to wok. Stir cornstarch mixture and add to wok; cook and stir until sauce boils and thickens.

400

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 13 ingredients. The key ingredients include: 5 teaspoons soy sauce, divided, 5 teaspoons dry sherry, divided, 3 1/2 teaspoons cornstarch, divided, 1/4 teaspoon salt, 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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