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 tablespoon plus 2 teaspoons soy sauce; 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry; 3 1/2 teaspoons cornstarch; 1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks; 1 tablespoon sugar; 1 1/2 teaspoons Asian chili oil or sesame oil; 3 tablespoons peanut oil; 3 cloves garlic, thinly sliced; 1 1 1/2 -inch piece ginger, peeled and thinly sliced; 2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced); 4 cups precut stir-fry vegetables; 1/2 cup cocktail peanuts; Cooked rice, for serving (optional)

Servings: persons

1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry
3 1/2 teaspoons cornstarch
1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks
1 tablespoon sugar
1 1/2 teaspoons Asian chili oil or sesame oil
3 tablespoons peanut oil
3 cloves garlic, thinly sliced
1 1 1/2 -inch piece ginger, peeled and thinly sliced
2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)
4 cups precut stir-fry vegetables
1/2 cup cocktail peanuts
Cooked rice, for serving (optional)

1
Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl.
2
Add the chicken and toss; cover and refrigerate until ready to use.
3
Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.
4
Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat.
5
Add the chicken and stir-fry 30 seconds.
6
Transfer to a plate.
7
Heat the remaining 1 tablespoon peanut oil in the skillet.
8
Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes.
9
Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes.
10
Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds.
11
Serve over rice and top with the scallion greens.
12
Per serving: Calories 473; Fat 25 g (Saturated 5 g); Cholesterol 82 mg; Sodium 488 mg; Carbohydrate 20 g; Fiber 5 g; Protein 41 g
13
Photograph by Christopher Testani

487

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 13 ingredients. The key ingredients include: 1 tablespoon plus 2 teaspoons soy sauce, 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry, 3 1/2 teaspoons cornstarch, 1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks, 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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