Best Kung Pao Chicken Recipe
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Carlsbad Cravings · by Jen★ 5.0 (1)

Best Kung Pao Chicken Recipe

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 61%
CARBS 16G20% OF CAL
3G FIBER0G ADDED0G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 14G41% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken, crisp vegetables, and crunchy peanuts in a fiery, garlicky Sichuan chili sauce with a touch of sweetness. A quick and flavorful stir-fry.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 pounds chicken breasts (chopped into 1 1/2" pieces)
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon rice wine or dry sherry (see notes in post)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon baking soda
  • 1/3 cup reduced sodium chicken broth
  • 3 tablespoons oyster sauce
  • 1 tablespoon Chinkiang (Chinese black vinegar) (may sub 1/2 TBS balsamic vinegar, 1/2 TBS rice vinegar)
  • 1 tablespoon rice wine
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon ground Szechuan peppercorn ((Szechuan powder))
  • peanut oil or vegetable oil
  • 1/2 cup roasted, UNSALTED peanuts
  • 4 green onions (white parts thinly sliced; green parts sliced into 1-inch pieces)
  • 1 red bell pepper ( chopped into 1-inch pieces)
  • 1 green bell pepper ( chopped into 1-inch pieces)
  • 2 stalks celery (halved lengthwise then thinly sliced)
  • 1 tablespoon minced ginger
  • 3-4 cloves garlic (minced)
  • 15 whole Thai dried red chilies (*see Notes for substitutions)
  • seeds from 5-10 Thai dried red chilies (*see Notes for substitutions)
PREP
25M
SODIUM
760MG
ESTIMATE
COMPLETE

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