Kung Pao Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy chicken pieces tossed with peppers, snap peas, and peanuts in a spicy-sweet sauce made with soy, vinegar, and chili. Better than takeout, with a perfect balance of heat and sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound boneless, skinless chicken breasts (cut into 3/4 inch cubes)
- salt (to taste)
- black pepper (to taste)
- 1 teaspoon Tamari or low sodium soy sauce
- 1 teaspoon dry sherry ( or Shaoxing wine)
- ½ teaspoon granulated sugar
- ½ teaspoon corn starch
- 1 tablespoon Tamari or low sodium soy sauce
- 1 tablespoon dry sherry or Shaoxing wine
- 1 tablespoon white vinegar (or balsamic vinegar)
- ¼ cup low sodium chicken broth
- 1 to 2 tablespoons hot chili sauce (use only if you like spicy foods)
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil (divided)
- 1 red bell pepper (cut into thin strips)
- 2 cups sugar snap peas
- 3 cloves garlic (minced)
- 2 teaspoons minced fresh ginger
- 1 tablespoon sesame oil (for garnish)
- chopped green onions (for garnish, optional)
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
- 738mg
- 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
- 537mg
- Calcium
- 24mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 738MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.