Kung Pao Chicken
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Cafe Delites · by Karina Carrel★ 4.9 (44)

Kung Pao Chicken

NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 69%
CARBS 17G19% OF CAL
2G FIBER10G SUGAR5G OTHER
FAT 18G46% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried chicken with a bold balance of salty, sweet, and spicy flavors, studded with peanuts and peppers. Restaurant-quality and addictive. Ready in 20 minutes.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 28 ounces skinless chicken breast (boneless, cut into 1 inch cubes)
  • 1 tablespoon shaoxing wine (or dry sherry)
  • 1 tablespoon light soy sauce
  • 2 teaspoons baking soda
  • 1 teaspoon cornstarch (cornflour)
  • 1/2 cup low-sodium chicken stock (or broth - water can be used)
  • 5 tablespoons light soy sauce
  • 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
  • 2 tablespoon Chinese Shaoxing wine (or dry sherry)
  • 2 teaspoon dark soy sauce
  • 2 teaspoons hoisin sauce
  • 2 tablespoons sugar
  • 4 tablespoons cooking oil (divided)
  • 1 1/2 tablespoons garlic (4-6 cloves)
  • 1 tablespoon ginger
  • 1/2 red bell pepper (seeded and diced)
  • 1/2 green bell pepper (seeded and diced)
  • 8-10 dried chilies (cut into ½-inch pieces (adjust to taste))
  • 1 tablespoon Sichuan peppercorns (lightly toasted and ground)
  • 4 green onion (scallion stems, cut into 1-inch pieces)
  • 1/2 cup roasted unsalted peanuts
  • 2 teaspoons sesame oil (optional)
PREP
10M
SODIUM
1239MG
ESTIMATE
COMPLETE

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