Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons soy sauce, divided; 5 teaspoons rice wine or 5 teaspoons dry sherry, divided; 4 teaspoons cornstarch, divided; ½ teaspoon salt; 3 boneless skinless chicken breast halves, fat discarded,washed,dried,and cut in bite-size pieces; 2 tablespoons chicken broth or 2 tablespoons water; 1 tablespoon red wine vinegar; 1 ½ teaspoons sugar; 3 tablespoons peanut oil, divided; ½ cup dry-roasted unsalted peanuts (don't use the seasoned ones; the will burn during toasting); 6 small dried hot chili peppers, to taste; 1 ½ teaspoons minced fresh ginger; 2 teaspoons minced garlic; 3 -4 green onions, cut into 1 inch pieces; hot cooked rice, as accompaniment

Servings: persons

5 teaspoons soy sauce, divided
5 teaspoons rice wine or 5 teaspoons dry sherry, divided
4 teaspoons cornstarch, divided
½ teaspoon salt
3 boneless skinless chicken breast halves, fat discarded,washed,dried,and cut in bite-size pieces
2 tablespoons chicken broth or 2 tablespoons water
1 tablespoon red wine vinegar
1 ½ teaspoons sugar
3 tablespoons peanut oil, divided
½ cup dry-roasted unsalted peanuts (don't use the seasoned ones; the will burn during toasting)
6 small dried hot chili peppers, to taste
1 ½ teaspoons minced fresh ginger
2 teaspoons minced garlic
3 -4 green onions, cut into 1 inch pieces
hot cooked rice, as accompaniment

1
For marinade, combine 2 Tsp soy sauce, 2 Tsp rice wine, 2 Tsp cornstarch, and salt in a medium bowl, and mix well.
2
Add chicken, and stir to coat well.
3
Let stand for 30 minutes, stirring occasionally.
4
Combine remaining 3 Tsp soy sauce, 3 Tsp rice wine, chicken broth, vinegar, sugar, and remaining 2 Tsp cornstarch in a small bowl, mix well, and set aside.
5
Heat 1 Tbsp oil in wok or large skillet over medium heat.
6
Add peanuts and cook until golden brown, being careful not to burn them; remove peanuts and set aside.
7
Heat remaining 2 Tbsp oil in wok over medium heat, and stir-fry until peppers just begin to darken.
8
Increase heat to high, add chicken, and stir-fry for 2 minutes.
9
Add ginger and garlic, and stir-fry until chicken is cooked through, about 1-2 minutes.
10
Add green onions and peanuts.
11
Stir cornstarch mixture, and add to pan.
12
Cook, stirring constantly until sauce boils and thickens.
13
Serve with hot cooked rice.

419

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 15 ingredients. The key ingredients include: 5 teaspoons soy sauce, divided, 5 teaspoons rice wine or 5 teaspoons dry sherry, divided, 4 teaspoons cornstarch, divided, ½ teaspoon salt, 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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