Kung Pao Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender marinated chicken stir-fried with peppers, peanuts, and dried chillis in a spicy-sweet-savory sauce. Packed with umami from soy and hoisin, balanced by vinegar and sugar. Excellent served over rice or noodles for a quick weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup low sodium chicken broth
- ⅔ cup soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 3 teaspoons corn starch
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper flakes
- 1 ½ pounds chicken (breasts or tenderloins, cut into 1-inch pieces)
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons baking soda
- 2 teaspoons corn starch
- 4 tablespoons oil (divided)
- 1 red bell pepper (chopped)
- 1 teaspoon garlic
- ½ cup peanuts
- 8 dried chilis (chopped into 1 inch pieces, see note)
- 3 green onions (chopped)
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
- 15m
- Cook
- 15m
- Sodium
- 2415mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 698mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.