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 soy sauce; 2 tbsp dry sherry; 1 tbsp minced ginger; 2 tsp dark sesame oil; 2 small chicken breasts; 1 1/2 tsp cornstarch; 1 tsp granulated sugar or honey; 1 tbsp hot chili garlic sauce; 1 tbsp vegetable oil; 1 small chopped red pepper; 2 each thinly sliced green onion; 1/2 cup peanuts or cashews

Servings: persons

2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp minced ginger
2 tsp dark sesame oil
2 small chicken breasts
1 1/2 tsp cornstarch
1 tsp granulated sugar or honey
1 tbsp hot chili garlic sauce
1 tbsp vegetable oil
1 small chopped red pepper
2 each thinly sliced green onion
1/2 cup peanuts or cashews

1
stir soy with sherry, ginger and sesame oil in medium bowl.
2
cut chicken into bite sized pieces and add to mixture.
3
stir in cornstarch and set aside.
4
combine other half of soy and sherry with sugar with chili sauce
5
heat pan and add oil, then chicken.
6
cook for 3 to 5 minutes.
7
add peppers and cook for 2 minutes.
8
stir sauce over chicken.
9
add onions and peanuts.
10
stir until nuts are heated through.
11
remove from heat and serve with rice.
12
264 calories

257

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 soy sauce, 2 tbsp dry sherry, 1 tbsp minced ginger, 2 tsp dark 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

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