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 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 1 tablespoon hoisin sauce; 1 1/2 tablespoons peanut oil; 1/3 cup unsalted peanuts, skins removed; 2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces; 1 teaspoon crushed red pepper flakes (or to taste); 2 cloves garlic, minced; 1 teaspoon peeled, minced fresh ginger; 6 green onions, thinly sliced; 3 tablespoons chopped fresh cilantro; 4 cups cooked rice

Servings: persons

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 1/2 tablespoons peanut oil
1/3 cup unsalted peanuts, skins removed
2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces
1 teaspoon crushed red pepper flakes (or to taste)
2 cloves garlic, minced
1 teaspoon peeled, minced fresh ginger
6 green onions, thinly sliced
3 tablespoons chopped fresh cilantro
4 cups cooked rice

1
In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned. Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens. Remove from heat. Stir in the cilantro and serve over the hot rice.

934

kcal

Calories

Fat

168

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: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1 tablespoon hoisin sauce, 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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