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 lb boneless skinless chicken breast, cut into 1 inch pieces (Rinsed and pat dry); 1 tablespoon cornstarch; 1 teaspoon light sesame oil; 1 teaspoon vegetable oil; 3 tablespoons green onions, chopped with tops; 4 garlic cloves, minced; 1 teaspoon crushed red pepper flakes; 1 tablespoon fresh grated ginger; 2 tablespoons rice wine vinegar; 1 tablespoon mirin (Japanese sweet cooking wine); 2 tablespoons soy sauce; 2 teaspoons sugar; 1 tablespoon hoisin sauce; 1 tablespoon ketchup; 1 carrot, chopped; 1 celery, chopped; 12 red pepper, chopped; ¼ cup chicken stock; ⅓ cup dry roasted peanuts; 3 cups cooked rice, hot; salt and pepper

Servings: persons

1 lb boneless skinless chicken breast, cut into 1 inch pieces (Rinsed and pat dry)
1 tablespoon cornstarch
1 teaspoon light sesame oil
1 teaspoon vegetable oil
3 tablespoons green onions, chopped with tops
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 tablespoon fresh grated ginger
2 tablespoons rice wine vinegar
1 tablespoon mirin (Japanese sweet cooking wine)
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 carrot, chopped
1 celery, chopped
12 red pepper, chopped
¼ cup chicken stock
⅓ cup dry roasted peanuts
3 cups cooked rice, hot
salt and pepper

1
Combine Salt and pepper with cornstarch in small bowl.
2
Combine vinegar, soy sauce, mirin, sugar, ketchup and hoisin in seperate small bowl.
3
Add chicken to the cornstarch mixture and toss to coat.
4
Heat oil in large non-stick skillet or wok on medium heat.
5
Add chicken and stir fry 5- 7 minutes or until no longer pink in center.
6
Add dry-roasted peanuts and stir fry for another couple of minutes until nuts take on a slightly golden colour.
7
Remove from heat and set aside.
8
Add Red peppers,carrots and celery to wok and str-fry 3-4 minutes.
9
Add garlic, red pepper and ginger to wok, Stir fry for one minute.
10
Add Chicken stock and deglaze the wok, allow most of the stock to boil off.
11
Reduce heat to low.
12
Return chicken and nuts to wok.
13
Add sauce to wok and toss to coat.
14
Add green onions to wok.
15
Heat thoroughly, stirring occasionally for 3-4 minutes until sauce becomes thick and sticky.
16
Serve over hot rice.

1099

kcal

Calories

Fat

175

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 21 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, cut into 1 inch pieces (Rinsed and pat dry), 1 tablespoon cornstarch, 1 teaspoon light sesame oil, 1 teaspoon vegetable oil, 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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