Kung Pao Chicken
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Tastes Better From Scratch · by Lauren Allen★ 4.9 (170)

Kung Pao Chicken

NUTRITION · PER SERVING35M COOK
CAL 33%·PRO 99%
CARBS 59G36% OF CAL
2G FIBER51G OTHER5G TOTAL SUGAR
FAT 23G32% OF CAL
3G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried chicken with peanuts, peppers, and green onions in a sweet and spicy kung pao sauce. Served with rice.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 pounds boneless skinless chicken breasts (, cut into small pieces)
  • 3 Tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes ((or more to increase spiciness))
  • 1/2 cup dry roasted peanuts
  • 1 teaspoon freshly grated ginger
  • 2 green onions (chopped)
  • 1 red bell pepper (, chopped)
  • 6 whole dried Szechuan Peppers* (, optional)
  • 1 Tablespoon rice vinegar
  • 1/4 teaspoon granulated sugar
  • 1 teaspoon low-sodium soy sauce
  • 1 large egg white
  • 1 teaspoon cornstarch
  • 2 teaspoon cornstarch
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoon chili paste with garlic ((or use sriracha hot sauce mixed a little minced garlic))
  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoon rice vinegar
  • 3 teaspoons granulated sugar
  • 2 teaspoon red wine vinegar
  • 2 teaspoon sesame oil
  • 3-4 cups hot cooked rice (, for serving)
PREP
10M
SODIUM
831MG
ESTIMATE
COMPLETE

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