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; 2 tablespoons oyster sauce; 2 ½ tablespoons cooking oil; 10 small dried red chilies; 4 teaspoons minced garlic; 2 stalks celery, diced; 1 red bell pepper, cut into cubes; 2 teaspoons cornstarch mixed with 1 tablespoon water; ⅓ cup roasted peanuts; 3 tablespoons dry sherry; ¼ cup chinese black vinegar or ¼ cup balsamic vinegar; ¼ cup chicken broth; 1 tablespoon soy sauce; 2 tablespoons hoisin sauce; 2 teaspoons sesame oil; 2 teaspoons chili garlic sauce; 2 teaspoons sugar

Servings: persons

1 lb boneless skinless chicken breast
2 tablespoons oyster sauce
2 ½ tablespoons cooking oil
10 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1 red bell pepper, cut into cubes
2 teaspoons cornstarch mixed with 1 tablespoon water
⅓ cup roasted peanuts
3 tablespoons dry sherry
¼ cup chinese black vinegar or ¼ cup balsamic vinegar
¼ cup chicken broth
1 tablespoon soy sauce
2 tablespoons hoisin sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar

1
Cut the chicken breasts into cubes.
2
Marinade the chicken with oyster sauce for 10 minutes.
3
Combine sauce ingredients in a bowl and set aside.
4
Heat the wok and 2 tablespoons cooking oil over high heat and stir fry the dried chili for about 15 seconds.
5
Add chicken and stir fry for 2 minutes and remove them from wok, set aside.
6
Add the remaining 1/2 tablespoon of oil to wok, stir fry the garlic for 15 seconds.
7
Add in celery, bell pepper and stir fry for 2 minutes.
8
Put in the chicken and chili, stir fry for another 1 minute.
9
Add sauce and simmer for 5 minutes.
10
Add cornstarch and stir it until the sauce thickened.
11
Add peanuts and stir for another 30 seconds.
12
Ready to serve.

436

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 17 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 2 tablespoons oyster sauce, 2 ½ tablespoons cooking oil, 10 small dried red chilies, 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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