Kung Pao Chicken (宫保鸡丁)
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Omnivore's Cookbook · by Maggie Zhu★ 4.8 (19)

Kung Pao Chicken (宫保鸡丁)

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 61%
CARBS 20G21% OF CAL
2G FIBER11G SUGAR6G OTHER
FAT 19G46% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken breast seared then stir-fried with dried chilies, peanuts, and Sichuan peppercorn in a slightly sweet sauce. A quick, restaurant-quality Chinese dinner ready in 30 minutes.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb boneless skinless chicken breast (, diced into 3/4” (1.5 cm) pieces (or thigh))
  • 1 tablespoon light soy sauce ((or soy sauce))
  • 2 teaspoons Shaoxing wine
  • 1 tablespoon cornstarch
  • 2 tablespoons chicken broth
  • 2 tablespoons Chinkiang vinegar ((or distilled vinegar))
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons peanut oil ((or vegetable oil))
  • 4 cloves garlic (, sliced)
  • 1 thumb ginger (, julienned)
  • 6 red dried Chinese chili peppers (, cut into 3 pieces)
  • 1/4 teaspoon ground Sichuan peppercorns
  • 1 red pepper (, diced)
  • 5 large green onions (, cut into 1” (2.5 cm) pieces)
  • 1/3 cup roasted peanuts
  • 2 teaspoons chili oil ((Optional, to add color))
PREP
20M
SODIUM
728MG
ESTIMATE
COMPLETE

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