Kung Pao Chicken Recipe
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Khin's Kitchen · by Khin★ 5.0 (29)

Kung Pao Chicken Recipe

NUTRITION · PER SERVING15M COOK
CAL 20%·PRO 60%
CARBS 19G20% OF CAL
3G FIBER8G SUGAR8G OTHER
FAT 22G52% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick and easy kung pao chicken stir-fry with a homemade spicy, sweet, and savory sauce, peanuts, and vegetables. A classic Sichuan-inspired dish ready in 15 minutes.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 400 g Chicken breast (About 14oz, Boneless chicken thigh/breast, cut into small dices)
  • ½ Onion (Cut small dices)
  • 3 cloves Garlic (Finely chopped)
  • 1 tbsp Ginger (Finely chopped or grated)
  • 3-4 Spring Onions (Cut thin slices)
  • 6-8 Dried chillies (Dried Sichuan Chillies or any long red chillies, cut and deseeded. )
  • 1 tsp Sichuan peppercorns (Crush/grind into fine coarse)
  • 100 g Peanuts (About 3.5 oz, Raw or Roasted unsalted peanuts )
  • 2-3 tbsp Peanut oil (Or vegetable, sunflower or canola oil)
  • 2 tsp Light soy sauce (Or regular all-purpose soy sauce)
  • ½ tsp Baking Soda
  • 1 tsp Sugar
  • 1 tsp Corn starch (Or potato starch)
  • 1 tbsp Light soy sauce (Or regular soy sauce)
  • 1 tsp Dark soy sauce
  • 1 tbsp Shao Xing wine (Chinese cooking rice wine or rice vinegar)
  • 2 tbsp Oyster sauce
  • 2 tsp Sugar
  • 1 tsp Sesame oil
  • ½ tsp Corn starch (Or potato starch)
PREP
5M
SODIUM
755MG
ESTIMATE
COMPLETE

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