Kung Pao Chicken
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Natasha's Kitchen · by Natalya Drozhzhin★ 4.9 (126)

Kung Pao Chicken

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 62%
CARBS 14G19% OF CAL
2G FIBER7G OTHER5G TOTAL SUGAR
FAT 14G40% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pan kung pao chicken loaded with vegetables and a savory-spicy sauce studded with peanuts. Quick and restaurant-quality, it's perfect over rice.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 24 oz boneless skinless chicken breast (cut into bite-sized pieces)
  • 2 tbsp corn starch
  • 4 tbsp low sodium soy sauce
  • 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
  • 2 tsp oil
  • 1/4 cup low sodium soy sauce
  • 2 tsp dark soy sauce
  • 1/2 cup low sodium chicken broth
  • 2 tbsp Chinese black vinegar (or balsamic vinegar)
  • 2 tsp hoisin sauce
  • 1 tbsp sugar
  • 1 tsp corn starch
  • 4 tbsp oil (for frying)
  • 6 dried red chili peppers (chopped roughly)
  • 1/2 large green bell pepper (cut into bite-size pieces)
  • 1/2 large red bell pepper (cut into bite-size pieces)
  • 1 tbsp fresh ginger
  • 4 large garlic cloves (about 2 tbsp pressed garlic)
  • 6 green onions (cut into bite-size pieces)
  • 1/2 cup roasted peanuts
  • 1 tsp sesame seeds (optional, garnish)
PREP
15M
SODIUM
954MG
ESTIMATE
COMPLETE

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