Kung Pao Chicken Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (23)

Kung Pao Chicken Recipe

NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 67%
CARBS 21G19% OF CAL
2G FIBER5G OTHER13G TOTAL SUGAR
FAT 23G49% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken pieces, bell peppers, and roasted peanuts coated in a savory-sweet kung pao sauce with heat from Sichuan peppercorns. A classic Chinese takeout favorite.

mainchinesestir frybowlchickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds boneless skinless chicken thighs ((or breasts) cut into 1-inch cubes)
  • 2 tablespoon soy sauce
  • 2 teaspoon cornstarch
  • 4 tablespoon light soy sauce
  • 2 tablespoon dark soy sauce ((or light soy sauce))
  • 2 tablespoon Chinese black vinegar ((see notes))
  • 2 tablespoon Chinese Shaoxing wine (or dry sherry)
  • 3 tablespoon hoisin sauce
  • 2 tablespoon brown sugar
  • 3/4 cup low-sodium chicken broth (or water)
  • 2 tablespoon vegetable oil (divided)
  • 5 cloves garlic (minced)
  • 2 teaspoon fresh ginger (minced)
  • 8-10 dried red chilis (more or less to taste)
  • 1 red bell pepper (seeded and diced)
  • 1 green bell pepper (seeded and diced)
  • 5 green onions (green and white parts divided)
  • 2 teaspoon sichuan peppercorns (lightly toasted and ground (optional))
  • 1/2 cup peanuts (roasted unsalted)
PREP
10M
SODIUM
1188MG
ESTIMATE
COMPLETE

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