Kung Pao Chicken Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (14)

Kung Pao Chicken Recipe

NUTRITION · PER SERVING60M COOK
CAL 32%·PRO 100%
CARBS 80G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC52G OTHER24G TOTAL SUGAR
FAT 23G32% OF CAL
7G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy stir-fry with chunks of chicken, bell peppers, and zucchini in a savory sauce with peanuts and sesame oil. A flavorful copycat of a popular restaurant dish.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp rice wine
  • ¼ tsp white pepper
  • 5 tbsp dark soy sauce
  • 4 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 2 tbsp sugar
  • 2 garlic cloves (peeled and minced)
  • 1 thumb-sized piece of fresh ginger (peeled and grated)
  • ½ tsp ground sechuan peppers (optional – for those of you who like it hotter)
  • 3 chicken breasts (chopped into bite size pieces)
  • 1 tsp cornflour/cornstarch
  • 8 dry whole chilli peppers
  • 1 tbsp oil ((I like to use avocado oil))
  • 2 red bell pepper (chopped into squares)
  • 1 medium-sized courgette/zucchini (chopped into chunks)
  • 12 spring onions/scallions (chopped roughly)
  • 70 g (1/2 cup) unsalted peanuts (or cashews if you prefer)
  • boiled rice
PREP
10M
SODIUM
648MG
ESTIMATE
COMPLETE

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