Easy Kung Pao Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fry of chicken breast with roasted peanuts, ginger, garlic, and red chilies in a sweet and tangy sauce. Bold and satisfying, it's a restaurant-quality dish ready in 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2-2½ pounds boneless skinless chicken breasts or thighs (cut into ¾" pieces)
- 10-20 dried red chilies (split in half lengthwise and de-seeded )
- 4 tablespoons light flavor olive oil or coconut oil (divided)
- 3 inches fresh ginger (cut into matchsticks or minced)
- 6 cloves garlic (sliced very thin)
- ⅓ cup roasted peanuts
- 3 green onions (sliced thin, about ¼ cup)
- 2 tablespoons cornstarch
- 2 tablespoons rice wine vinegar
- 4 teaspoons low sodium soy sauce
- 2 teaspoons light flavor olive oil
- 3 tablespoons low sodium soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- ½ teaspoon Chinese black vinegar or balsamic vinegar
- ¼ cup water
- 2 teaspoons cornstarch
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 538mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 672mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.