Easy Kung Pao Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and fresh vegetables in a savory-sweet sauce with cashews and peanuts. A wok-cooked stir-fry ready in under 30 minutes that tastes better than takeout. Serve over rice for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons Olive Oil
- 1 Green Bell Pepper (deseeded and cut into bite size pieces)
- 1 Red Bell Pepper (deseeded and cut into bite size pieces)
- 1 Tablespoon Finely Minced Garlic
- 2 teaspoons Finely Minced Ginger
- 10-12 Dried Red Chilis*
- ½ Cup Cashews
- ½ Cup Peanuts
- 1 Pound Chicken Breast, (Cut into bite sized pieces)
- ½ Cup Low Sodium Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Brown Sugar
- ½ Cup Chicken Broth
- 1 Tablespoon Cornstarch
- Sliced Green Onions and Rice For Serving (OPTIONAL)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1341mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 823mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.