Kung Pao Chicken
A delightful Kung Pao Chicken with a perfect balance of tender chicken, crunchy peanuts, and vibrant bell peppers, all enveloped in a flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast, diced
- 1/2 cup peanuts
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2–3 dried red chilies
- 1 bell pepper, diced
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Marinate the chicken in a bowl with soy sauce, cornstarch, and a pinch of salt. Let it sit for 15 minutes.
- Heat sesame oil in a large pan over medium heat.
- Add in dried red chilies, garlic, and ginger. Sauté for about one minute.
- Cook the marinated chicken in the pan until golden, about 5-7 minutes.
- Mix in peanuts and bell pepper, then drizzle with rice vinegar. Cook for another 5 minutes.
- Finish by serving hot, garnished with green onions.
Notes
For a vegetarian option, substitute chicken with firm tofu; marinate for the same time. Add more vegetables for additional nutrition and adjust spice levels with dried chilies.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
Find it online: https://cookingwithmayaa.com/kung-pao-chicken-2/