Kung Pao Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy stir-fry with chicken, bell pepper, zucchini, and peanuts in a savory sauce with ginger and garlic. It's packed with heat from red pepper flakes and nutty flavor from peanuts. Serve over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds boneless, skinless chicken breast (chopped into ¾-inch pieces)
- ¼ cup low sodium chicken broth
- 3 tablespoons low sodium soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown sugar
- 2 teaspoons finely chopped fresh ginger
- 2 teaspoons sesame oil
- 3 cloves garlic (minced)
- 1 teaspoon cornstarch
- 2 tablespoons avocado oil or canola oil (divided)
- 1 red bell pepper (chopped into 1-inch pieces)
- 1 green bell pepper (chopped into 1-inch pieces)
- 1 medium zucchini (sliced into ½-inch thick half rounds)
- 6 green onions (sliced on the diagonal)
- ¼-½ teaspoon teaspoon crushed red pepper flakes (depending on how spicy you want it)
- ½ cup dry roasted peanuts
- cooked rice (for serving)
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
- 25m
- Cook
- 15m
- Sodium
- 1189mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 805mg
- Calcium
- 54mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.