Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup low sodium chicken broth; 2 tablespoons soya sauce; 1 tablespoon balsamic vinegar; ¼ cup cornstarch; 2 teaspoons sesame oil; 1 ½ teaspoons sugar; 1 12 lbs boneless skinless chicken breasts, cut in chunks; salt and pepper; ¼ cup canola oil; 2 small dried hot red chilies; 2 tablespoons minced ginger; 6 green onions; 1 medium red pepper, seeded and cut into 1 inch strips; 2 stalks celery, cut crosswise 1/2 inch thick; ¼ cup dry sherry; ¼ cup peanuts, coarsly chopped

Servings: persons

¾ cup low sodium chicken broth
2 tablespoons soya sauce
1 tablespoon balsamic vinegar
¼ cup cornstarch
2 teaspoons sesame oil
1 ½ teaspoons sugar
1 12 lbs boneless skinless chicken breasts, cut in chunks
salt and pepper
¼ cup canola oil
2 small dried hot red chilies
2 tablespoons minced ginger
6 green onions
1 medium red pepper, seeded and cut into 1 inch strips
2 stalks celery, cut crosswise 1/2 inch thick
¼ cup dry sherry
¼ cup peanuts, coarsly chopped

1
Whisk together broth, soy sauce, balsamic vinegar, 1 tbsp of cornstarch, sesame oil, and sugar in a measuring cup.
2
In a large bowl toss the chicken in 1/4 cup cornstarch, shaking off any excess.
3
Heat 3 tbsp canola oil in large skillet over medium high heat.
4
Saute the chicken, flipping after 2 min until it is lightly brown.
5
Add remaining 1 tbsp canola oil to the skillet.
6
Add the chilies, ginger, and the green onions.
7
Cook stirring for 1 minute Add the celery and red pepper, cook, stirring for about 2 minute untill softened.
8
Add the sherry and cook until almost reduced scrapping the bottom of the pan to incorporate the bits.
9
Give the chicken broth mixture a quick whisk, stir into the chicken and vegetables and bring to a boil.
10
Check to see if the chicken is cooked.
11
Serve immediatly, sprinkle with peanuts.

440

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 16 ingredients. The key ingredients include: ¾ cup low sodium chicken broth, 2 tablespoons soya sauce, 1 tablespoon balsamic vinegar, ¼ cup cornstarch, 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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