Kung Pao Chicken Stir-fry
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Simply Scratch · by Laurie McNamara★ 4.9 (8)

Kung Pao Chicken Stir-fry

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 80%
CARBS 41G33% OF CAL
4G FIBER0G ADDED0G INTRINSIC12G OTHER25G TOTAL SUGAR
FAT 17G31% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A homemade Kung Pao chicken stir-fry with tender chicken, peanuts, zucchini, and bell pepper in a sweet and spicy sauce. Made in a wok for authentic flavor, ready in under an hour. Serve over rice or noodles for a complete meal.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground Szechuan peppercorns
  • 1 teaspoon red pepper flakes (more or less to preference)
  • 6 cloves garlic (peeled and grated)
  • 2 teaspoon grated fresh ginger
  • 1/3 cup Chinkiang vinegar
  • 1/4 cup low-sodium tamari (or substitute with low-sodium soy sauce)
  • 1/4 cup shaoxing wine
  • 1 tablespoon peanut oil (cold pressed, I use Spectrum)
  • 1¼ pound boneless skinless chicken breast (diced into bite-size pieces)
  • 1 egg white
  • 2 teaspoons cornstarch
  • 1/2 teaspoon white pepper
  • 4 teaspoons cold pressed peanut oil (I use Spectrum)
  • 2 medium zucchinis (quartered and diced)
  • 1 medium red bell pepper (diced)
  • 1 bunch green onions (cut into 1-inch strips)
  • 1/3 cup roasted peanuts (lightly salted or unsalted)
PREP
25M
SODIUM
1162MG
ESTIMATE
COMPLETE

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