kung pao chicken Recipe

Name: kung pao chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 5 tablespoons soy sauce; 2 teaspoons sugar; 4 asian dried red chilies, split; ½ tablespoon grated ginger; 1 pinch red pepper flakes; 1 ½ tablespoons canned szechuan sauce; 2 tablespoons sherry wine; 2 teaspoons sesame oil; 2 tablespoons rice vinegar; ¼ cup water; 1 tablespoon minced garlic; 2 tablespoons peanut oil (or other light oil); 1 red bell pepper, cut into chunks; 2 teaspoons cornstarch

Servings: persons

4 boneless skinless chicken breasts
5 tablespoons soy sauce
2 teaspoons sugar
4 asian dried red chilies, split
½ tablespoon grated ginger
1 pinch red pepper flakes
1 ½ tablespoons canned szechuan sauce
2 tablespoons sherry wine
2 teaspoons sesame oil
2 tablespoons rice vinegar
¼ cup water
1 tablespoon minced garlic
2 tablespoons peanut oil (or other light oil)
1 red bell pepper, cut into chunks
2 teaspoons cornstarch

1
cut chicken into bite-sized cubes toss chicken with 1 tbsp soy and 1 tbsp sherry and set aside whisk together sugar, rice vinegar, sesame oil, water, 1 tbsp sherry, remaining soy, and cornstarch in a bowl.
2
in a wok, heat peanut oil over med-high heat.
3
add split chiles and cook until they start turning dark in color add garlic, ginger, and pepper flakes and cook about 30 sec.
4
or until aromatic add chicken and marinade, stirring constantly 1-2 min add soy mixture and bell pepper and cook until just cooked through, about 1 more minute.
5
remove from heat for stronger flavor, toss with 1- 1 1/2 tbsp sezchuan sauce.

283

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 15 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 5 tablespoons soy sauce, 2 teaspoons sugar, 4 asian dried red chilies, split, 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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