Kung Pao Chicken Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Kung Pao Chicken" recipe we have found so far.

Kung Pao Chicken
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

  • 1 1/2 pounds boneless skinless chicken breast(681g) cut into 1-inch pieces
  • 2 1/2 teaspoons cornstarch(6g) divided
  • 5 tablespoons soy sauce (75ml) divided
  • 5 teaspoons sesame oil(10ml) divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons water(45ml)
  • 3 tablespoons rice vinegar(45ml)
  • 3 tablespoons honey(45ml)
  • 2 tablespoons vegetable oil(30ml)
  • 1 cup diced white onion(115g) 3/4-inch dice
  • 2 cups diced bell pepper(262g) red and green, 3/4-inch dice
  • 1 tablespoon minced garlic(10g)
  • 1 tablespoon minced ginger(9g)
  • 8 pieces dried red chiliescut in half and seeds removed
  • 2 tablespoons roasted peanuts(22g)
  • 1 tablespoon thinly sliced green onions(1g)

Instructions

  1. Add diced chicken, 1/2 teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients.
  2. To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.
  3. Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
  4. Heat a wok or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan.
  5. Allow chicken to cook without moving for 2 minutes. Stir the chicken and cook for 2 minutes. Transfer chicken to a clean bowl.
  6. Turn heat down to medium and add the onions, stir-fry for 1 minute.
  7. Add the bell peppers and stir-fry for 1 minute.
  8. Add the garlic, ginger, and chili peppers, and cook for 1 minute.
  9. Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes.
  10. Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.
  11. Garnish kung pao chicken peanuts and green onions.

Nutrition Facts

Calories 412                       Calories from Fat 162
                                                     % Daily Value*
Fat 18g                                                      28%
Saturated Fat 7g                                   35%
Cholesterol 108mg                              36%
Sodium 1479mg                                   62%
Potassium 774mg                                22%
Carbohydrates 20g                                7%
Fiber 1g                                                       4%
Sugar 15g                                                  17%
Protein 40g                                             80%
Vitamin A 50IU                                         1%
Vitamin C 5mg                                         6%
Calcium 27mg                                           3%
Iron 1.4mg                                                  8%
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