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; 5 tbsp. Kikkoman Stir-Fry Sauce, divided; 1 tsp. vinegar; 1/2 to 3/4 tsp. crushed red pepper; 1/4 tsp. cornstarch; 2 tbsp. water; 3 tbsp. vegetable oil, divided; 1 lg. clove garlic, minced; 1 lg. onion, chunked; 2 sm. green bell peppers, chunked; 2/3 cup unsalted roasted peanuts

Servings: persons

1 lb. boneless, skinless chicken
5 tbsp. Kikkoman Stir-Fry Sauce, divided
1 tsp. vinegar
1/2 to 3/4 tsp. crushed red pepper
1/4 tsp. cornstarch
2 tbsp. water
3 tbsp. vegetable oil, divided
1 lg. clove garlic, minced
1 lg. onion, chunked
2 sm. green bell peppers, chunked
2/3 cup unsalted roasted peanuts

1
Cut chicken into 1-inch square pieces; coat with 1 tablespoon stir-fry sauce.
2
Let stand 30 minutes.
3
Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper; set aside.
4
Dissolve cornstarch in 2 tablespoons water; set aside.
5
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
6
Add chicken and garlic and stir-fry 3 minutes; remove.
7
Heat remaining 2 tablespoons oil in same pan.
8
Add onion; stir-fry 1 minute.
9
Add bell peppers; stir-fry 4 minutes longer.
10
Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens.
11
Serve immediately.

492

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 11 ingredients. The key ingredients include: 1 lb. boneless, skinless chicken, 5 tbsp. Kikkoman Stir-Fry Sauce, divided, 1 tsp. vinegar, 1/2 to 3/4 tsp. crushed red pepper, 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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