Kung Pao Chicken Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Kung Pao Chicken Recipe

NUTRITION · PER SERVING35M COOK
CAL 25%·PRO 92%
CARBS 25G20% OF CAL
3G FIBER7G OTHER16G TOTAL SUGAR
FAT 25G44% OF CAL
4G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried chicken breast in a bold, savory-sweet sauce with peanuts, vegetables, and Sichuan peppercorn heat. A quick weeknight dinner served over jasmine rice.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ½ lbs chicken breast, cut into ¾-inch cubes (or sub chicken thigh)
  • ¼-½ teaspoon salt
  • 3 teaspoons cornstarch
  • 1 tablespoon light soy sauce or sub regular soy sauce
  • 1 1/2 tablespoons Chinese cooking wine (Shaoxing)
  • 1 teaspoon sesame oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Chinese black vinegar (or sub with rice wine vinegar)
  • 3 tablespoons sugar
  • 2 tablespoons water
  • ⅛- ¼ teaspoon white pepper
  • 2 tablespoons peanut oil- the peanut sauce elevates! See notes.
  • 1 ½ tablespoons garlic, finely chopped
  • 1 teaspoon ginger, grated
  • 5- 15 dried red Chinese chilies, halved and seeds removed (SEE NOTES, dont use Thai Chilies)
  • optional: 1 cup celery, sliced thin
  • ½ teaspoon Szechuan peppercorns, crushed or sub black peppercorns
  • 5 green onions, cut into 1-inch slices (slice white parts in half, lengthwise)
  • ½-1 cup roasted peanuts
PREP
20M
SODIUM
719MG
ESTIMATE
COMPLETE

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