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 tablespoons soy sauce; 1 ½ tablespoons cornstarch; 2 tablespoons sugar; 2 tablespoons sesame oil; 4 tablespoons chicken stock; 1 teaspoon Chinese red pepper sauce; 2 whole boneless skinless chicken breasts (cut in 1 inch cubes); 1 egg white; 1 tablespoon sherry wine; 1 tablespoon cornstarch; 3 tablespoons vegetable oil; 16 scallions (cut in 1/2 inch lengths); 1 inch fresh ginger (diced); 1 cup roasted unsalted peanuts

Servings: persons

4 tablespoons soy sauce
1 ½ tablespoons cornstarch
2 tablespoons sugar
2 tablespoons sesame oil
4 tablespoons chicken stock
1 teaspoon Chinese red pepper sauce
2 whole boneless skinless chicken breasts (cut in 1 inch cubes)
1 egg white
1 tablespoon sherry wine
1 tablespoon cornstarch
3 tablespoons vegetable oil
16 scallions (cut in 1/2 inch lengths)
1 inch fresh ginger (diced)
1 cup roasted unsalted peanuts

1
Combine 4 T soy sauce, 1 1/2 T cornstarch, sugar, sesame oil, chicken stock, and pepper sauce and set aside.
2
Combine chicken, egg white, sherry and 1 T cornstarch and marinate 15 minutes.
3
Over medium-high heat, heat oil in wok, then add chicken with marinade and cook 3 minutes.
4
Remove chicken and drain.
5
Add scallions and ginger to wok and stir fry 30 seconds.
6
Add sauce and heat through.
7
Return chicken to wok and add peanuts and stir fry 1 minute or until sauce thickens.

607

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 tablespoons soy sauce, 1 ½ tablespoons cornstarch, 2 tablespoons sugar, 2 tablespoons sesame oil, 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

How did you like this recipe?

Frequently Asked Questions