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 tsp. soy sauce, divided; 5 tsp. dry sherry, divided; 3 1/2 tsp. cornstarch, divided; 1/4 tsp. salt; 3 skinless boneless chicken breast halves cut into bite size pieces; 2 Tbsp. chicken broth or water; 1 Tbsp. red wine vinegar; 1 1/2 tsp. sugar; 3 Tbsp. vegetable oil, divided; 1/3 c. salted peanuts; 6 to 8 small dried hot chili peppers; 1 1/2 tsp. minced fresh ginger; 2 green onions cut into 1 1/2 inch pieces

Servings: persons

5 tsp. soy sauce, divided
5 tsp. dry sherry, divided
3 1/2 tsp. cornstarch, divided
1/4 tsp. salt
3 skinless boneless chicken breast halves cut into bite size pieces
2 Tbsp. chicken broth or water
1 Tbsp. red wine vinegar
1 1/2 tsp. sugar
3 Tbsp. vegetable oil, divided
1/3 c. salted peanuts
6 to 8 small dried hot chili peppers
1 1/2 tsp. minced fresh ginger
2 green onions cut into 1 1/2 inch pieces

1
For marinade, combine 2 tsp. soy sauce, 2 tsp. sherry, 2 tsp. cornstarch and salt in large bowl; mix well.
2
Add chicken; stir to coat well.
3
Let stand 30 minutes.
4
Combine remaining 3 tsp. soy sauce, 3 tsp. sherry, chicken broth, vinegar, sugar and remaining 1 1/2 tsp. cornstarch in 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.
7
Remove peanuts and set aside.
8
Heat remaining 2 tbsp. oil in wok over medium heat.
9
Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high.
10
Add chicken and stir-fry 2 minutes.
11
Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
12
Add onions and peanuts to wok.
13
Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.

445

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 13 ingredients. The key ingredients include: 5 tsp. soy sauce, divided, 5 tsp. dry sherry, divided, 3 1/2 tsp. cornstarch, divided, 1/4 tsp. 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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