15-Minute Spicy Kung Pao Chicken
View original ↗
Seasons and Suppers · by Jennifer Maloney★ 4.9 (7)

15-Minute Spicy Kung Pao Chicken

NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 57%
CARBS 16G19% OF CAL
1G FIBER0G ADDED0G INTRINSIC5G OTHER10G TOTAL SUGAR
FAT 18G47% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick, spicy kung pao chicken with peanuts and sesame seeds in a savory-sweet sauce. Ready in 15 minutes and customizable with shrimp or pork.

mainchinesestir frychickendairy free
View the full recipe on Seasons and Suppers →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 Tablespoon soy sauce (low-sodium recommended)
  • 2 teaspoon rice wine vinegar
  • 1 1/2 teaspoons cornstarch
  • 1 lb. boneless, skinless chicken breast (cut into 1-inch cubes (about 2 medium))
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon sesame oil
  • 2 Tablespoons white granulated sugar
  • 1 Tablespoon cornstarch
  • 2 Tablespoons peanut or vegetable oil
  • 6-8 fresh small, thin red chili peppers, whole (Thai) (optional )
  • 1/4 - 1/2 teaspoon dried crushed chili flakes
  • 3 green onions (white and green parts separated, thinly sliced)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ginger (minced or 1 teaspoon ginger paste)
  • 1/4 cup unsalted dry-roasted peanuts (chopped)
  • Black or yellow sesame seeds (for garnish)
PREP
5M
SODIUM
272MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.