Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless chicken breast halves, cut into cubes; 1 tablespoon cornstarch; salt and pepper to taste; 1 pinch Chinese five-spice powder, or to taste; 3/4 cup water; 2 tablespoons soy sauce; 2 tablespoons brown sugar; 1 tablespoon Asian (toasted) sesame oil; 1 tablespoon cornstarch; 1 1/2 teaspoons rice vinegar; 1 pinch Chinese five-spice powder; 2 tablespoons vegetable oil, divided; 1 onion, diced; 1 stalk celery, diced; 4 cloves garlic, chopped; 1 teaspoon red pepper flakes, or to taste; 1/3 cup roasted peanuts, or to taste

Servings: persons

1 1/2 pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste
3/4 cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 1/2 teaspoons rice vinegar
1 pinch Chinese five-spice powder
2 tablespoons vegetable oil, divided
1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
1/3 cup roasted peanuts, or to taste

1
Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
2
Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
3
Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes.
4
Remove the chicken from the wok, and set aside.
5
Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes.
6
Cook and stir the vegetables until they start to become tender, about 3 minutes.
7
Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute.
8
Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

529

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 17 ingredients. The key ingredients include: 1 1/2 pounds skinless, boneless chicken breast halves, cut into cubes, 1 tablespoon cornstarch, salt and pepper to taste, 1 pinch Chinese five-spice powder, or to taste, 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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