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 wine vinegar; 4 tablespoons soy sauce; 4 teaspoons sugar; 4 boneless skinless chicken breasts; 2 tablespoons cornstarch; 3 -4 teaspoons oil; 6 tablespoons chopped green onions; 4 garlic cloves, minced; 1 teaspoon red pepper flakes; ½ teaspoon ground ginger; ⅔ cup roasted peanuts

Servings: persons

4 tablespoons wine vinegar
4 tablespoons soy sauce
4 teaspoons sugar
4 boneless skinless chicken breasts
2 tablespoons cornstarch
3 -4 teaspoons oil
6 tablespoons chopped green onions
4 garlic cloves, minced
1 teaspoon red pepper flakes
½ teaspoon ground ginger
⅔ cup roasted peanuts

1
Mix together wine vinegar, soy sauce and sugar.
2
Set aside.
3
Make sure all other ingredients are set out and ready to go (i.e., onions and garlic are chopped, spices are close at hand) because once you start cooking, this recipe moves fast!
4
Cut chicken into bite-sized pieces and coat with cornstarch.
5
Stir fry chicken in hot oil for 5-7 minutes, until cooked.
6
Remove from pan and turn heat to medium.
7
Add onions, garlic, red pepper, and ginger to hot pan and stir fry for 15 seconds.
8
Give wine vinegar mixture a quick stir and pour into hot pan.
9
Combine well with spices.
10
Return chicken to pan and add peanuts, stirring well to coat all with sauce.
11
I usually serve over white rice.

1182

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 11 ingredients. The key ingredients include: 4 tablespoons wine vinegar, 4 tablespoons soy sauce, 4 teaspoons sugar, 4 boneless skinless chicken breasts, 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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