Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces boneless skinless chicken breast halves; 1 tablespoon dry sherry; 1 teaspoon cornstarch; ¼ cup cold water; ¼ cup reduced sodium soy sauce; 4 teaspoons cornstarch; 1 tablespoon granulated sugar; 1 teaspoon rice vinegar; ¼ teaspoon hot pepper sauce; 1 tablespoon canola oil; 2 teaspoons gingerroot, grated; 2 garlic cloves, minced; 6 green onions, cut diagonally into 1/2-inch pieces; ½ cup dry roasted peanuts; 2 cups cooked rice, hot

Servings: persons

12 ounces boneless skinless chicken breast halves
1 tablespoon dry sherry
1 teaspoon cornstarch
¼ cup cold water
¼ cup reduced sodium soy sauce
4 teaspoons cornstarch
1 tablespoon granulated sugar
1 teaspoon rice vinegar
¼ teaspoon hot pepper sauce
1 tablespoon canola oil
2 teaspoons gingerroot, grated
2 garlic cloves, minced
6 green onions, cut diagonally into 1/2-inch pieces
½ cup dry roasted peanuts
2 cups cooked rice, hot

1
Cut chicken into 3/4-inch pieces.
2
In a medium-sized bowl, stir together the sherry and 1 teaspoon cornstarch.
3
Add chicken and toss to coat.
4
Let stand at room temperature for 15 minutes.
5
Meanwhile, in a small bowl, make a sauce by stirring together the water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce.
6
Set aside.
7
In a large skillet or wok, heat oil over medium-high heat.
8
Stir-fry the gingerroot and garlic for 15 seconds.
9
Add the chicken mixture; stir-fry for 3-5 minutes or until no longer pink.
10
Push cooked chicken to the side of the skillet or wok.
11
Stir the sauce mixture.
12
Add the sauce mixture to the center of the skillet or wok.
13
Cook and stir until thickened and bubbly.
14
Add green onions and peanuts.
15
Toss all ingredients together with sauce.
16
Cook and stir until heated through, about 1 2 minutes.
17
Serve immediately with hot cooked rice.

792

kcal

Calories

Fat

117

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 15 ingredients. The key ingredients include: 12 ounces boneless skinless chicken breast halves, 1 tablespoon dry sherry, 1 teaspoon cornstarch, ¼ cup cold water, 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