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 Tablespoon Rice Wine; 1 Tablespoon Peanut Oil; 1 Tablespoon Soy Sauce; 1/2 teaspoons Salt; 1 Tablespoon Cornstarch; 1 pound Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces; 1/4 cups Low Sodium Chicken Broth; 1 Tablespoon Cornstarch; 3/4 cups Soy Sauce; 1/2 cups Dry Cooking Sherry; 1/4 cups Hoisin Sauce; 3 teaspoons Sambal Oelek (red Chili Paste); 1/4 cups Sugar; 2 cloves Garlic, Minced; 1 teaspoon Fresh Ginger, Minced; 2 Tablespoons Peanut Oil; 2 whole Red Bell Peppers, Stem And Seeds Removed, Julienned; 2 whole Green Onion, Cut The White Part Into 1/2 -inch Pieces, Julienne The Green Parts; 1/4 cups Roasted Peanuts Or Cashews

Servings: persons

1 Tablespoon Rice Wine
1 Tablespoon Peanut Oil
1 Tablespoon Soy Sauce
1/2 teaspoons Salt
1 Tablespoon Cornstarch
1 pound Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
1/4 cups Low Sodium Chicken Broth
1 Tablespoon Cornstarch
3/4 cups Soy Sauce
1/2 cups Dry Cooking Sherry
1/4 cups Hoisin Sauce
3 teaspoons Sambal Oelek (red Chili Paste)
1/4 cups Sugar
2 cloves Garlic, Minced
1 teaspoon Fresh Ginger, Minced
2 Tablespoons Peanut Oil
2 whole Red Bell Peppers, Stem And Seeds Removed, Julienned
2 whole Green Onion, Cut The White Part Into 1/2 -inch Pieces, Julienne The Green Parts
1/4 cups Roasted Peanuts Or Cashews

1
In a glass measuring cup or medium-sized bowl combine the rice wine, peanut oil, soy sauce, salt and cornstarch.
2
Whisk until the cornstarch is completely dissolved.
3
Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
4
In a medium bowl or glass measuring cup, combine the chicken broth and cornstarch and whisk until the cornstarch is completely dissolved.
5
Add the soy sauce, sherry, hoisin sauce, sambal oelek (red chili paste), sugar, garlic and ginger.
6
Set aside.
7
Over high heat, in a large skillet, bring the peanut oil to almost smoking temperature.
8
Stir-fry the red bell pepper and the white part of the green onions for 3-6 minutes.
9
Transfer to a plate.
10
Return the skillet back to high heat, adding more peanut oil if needed.
11
Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.
12
Add the peppers back in with the chicken.
13
Add the sauce and bring to a boil.
14
Add the peanuts.
15
Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes.
16
Transfer to a serving plate and garnish with julienne green onions.
17
Serve with steamed white rice.

482

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 19 ingredients. The key ingredients include: 1 Tablespoon Rice Wine, 1 Tablespoon Peanut Oil, 1 Tablespoon Soy Sauce, 1/2 teaspoons 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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