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 breast halves, cup into 1/2 inch pieces; ¼ cup soy sauce, divided; 2 tablespoons fresh lemon juice; 2 tablespoons sugar; 2 teaspoons cornstarch; ¼ teaspoon crushed red pepper flakes; ¼ cup water; 2 tablespoons canola oil; 1 teaspoon garlic, minced; 1 small red bell pepper, cored, seeded and cut into 1/2 inch pieces; 1 onion, peeled and very coarsely chopped; ¼ cup roasted peanuts

Servings: persons

4 boneless skinless chicken breast halves, cup into 1/2 inch pieces
¼ cup soy sauce, divided
2 tablespoons fresh lemon juice
2 tablespoons sugar
2 teaspoons cornstarch
¼ teaspoon crushed red pepper flakes
¼ cup water
2 tablespoons canola oil
1 teaspoon garlic, minced
1 small red bell pepper, cored, seeded and cut into 1/2 inch pieces
1 onion, peeled and very coarsely chopped
¼ cup roasted peanuts

1
Combine chichen and 2 tablespoons of the soy sauce.
2
Chill 30 minutes.
3
In small bowl, combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and water.
4
In wok or large skillet, heat canola oil over medium-high heat.
5
Add reserved chicken mixture and garlic and stir-fry 3-4 minutes or until brown.
6
Add bell pepper and onion and stir-fry 3 minutes.
7
Add cornstarch mixture.
8
Cook, stirring frequently, until slightly thickened.
9
Add peanuts and toss.
10
Serve over rice.

348

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: 4 boneless skinless chicken breast halves, cup into 1/2 inch pieces, ¼ cup soy sauce, divided, 2 tablespoons fresh lemon juice, 2 tablespoons sugar, 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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