By Diya Nalla
Kung Pao Chicken
6 steps
Prep:15minCook:30min
Kung Pao Chicken is loaded with veggies, protein and the most amazing sauce, this easy dish is made all in one pan!
Updated at: Tue, 10 Sep 2024 05:31:14 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
6
Low
Nutrition per serving
Calories311.7 kcal (16%)
Total Fat12.5 g (18%)
Carbs17.7 g (7%)
Sugars6.2 g (7%)
Protein32.1 g (64%)
Sodium1004.3 mg (50%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Chicken Marinade
24 ozboneless skinless chicken breast
cut into bite-sized pieces
2 Tbspcornstarch
4 Tbsplow sodium soy sauce
2 TbspDry Sherry wine
or Chinese Shaoxing wine
2 tspoil
Kung Pao Sauce
¼ cuplow sodium soy sauce
2 tspdark soy sauce
½ cuplow sodium chicken broth
2 TbspChinese black vinegar
or balsamic vinegar
2 TbspDry Sherry wine
or Chinese Shaoxing wine
2 tsphoisin sauce
1 Tbspsugar
1 tspcornstarch
Stir Fry
4 Tbspoil
for frying
6dried red chili peppers
chopped roughly
0.5green bell pepper
large, cut into bite-size pieces
0.5red bell pepper
large, cut into bite-size pieces
1 Tbspfresh ginger
4garlic cloves
large 2 tbsp pressed garlic
6green onions
cut into bite-size pieces
½ cuproasted peanuts
1 tspsesame seeds
optional, garnish
Instructions
Step 1
Cut the chicken into bite-size cubes. Combine the Chicken Marinade ingredients together. Add chopped chicken and let it sit for at least 10 minutes to tenderize.
Knife
Cutting Board
oil2 tsp
Dry Sherry wine2 Tbsp
cornstarch2 Tbsp
low sodium soy sauce4 Tbsp
boneless skinless chicken breast24 ozStep 2
In a separate dish, combine the Kung Pao Sauce ingredients together. Whisk until cornstarch is dissolved and the sauce is smooth then set aside.
Bowl
Spoonlow sodium soy sauce¼ cup
low sodium chicken broth½ cupcornstarch1 tspdark soy sauce2 tsp
hoisin sauce2 tsp
sugar1 TbspChinese black vinegar2 TbspDry Sherry wine2 TbspStep 3
Preheat a wok or a large skillet with 2 tablespoons of oil. Add chicken and cook on medium-high until it's golden brown and almost fully cooked. Remove it from the pan and set aside.
Wok
Spatulaoil2 tspboneless skinless chicken breast24 ozStep 4
Add 2 tablespoons of oil to the same pan. Add chopped bell peppers, pressed garlic, grated ginger and dried chilies. Toss it together in a pan and stir fry for 4 minutes.
WokSpatula
red bell pepper0.5 
green bell pepper0.5 
fresh ginger1 Tbspoil2 tsp
dried red chili peppers6 Step 5
Add the prepared Kung Pao Sauce to the pan, stir everything together. As soon as the sauce starts to thicken, add chicken to the pan. Toss to coat the chicken with the sauce.
WokSpatulalow sodium soy sauce¼ cupred bell pepper0.5 green bell pepper0.5 low sodium chicken broth½ cupcornstarch1 tspsugar1 Tbspfresh ginger1 Tbspdark soy sauce2 tsphoisin sauce2 tspDry Sherry wine2 TbspChinese black vinegar2 Tbsp
garlic cloves4 dried red chili peppers6 boneless skinless chicken breast24 ozStep 6
Add chopped green onion, peanuts, and sesame seeds, then stir to combine.
WokSpatulalow sodium soy sauce¼ cupred bell pepper0.5 green bell pepper0.5 low sodium chicken broth½ cup
roasted peanuts½ cupcornstarch1 tsp
sesame seeds1 tspsugar1 Tbspfresh ginger1 Tbspoil2 tspdark soy sauce2 tsphoisin sauce2 tspcornstarch2 TbspDry Sherry wine2 TbspChinese black vinegar2 TbspDry Sherry wine2 Tbsplow sodium soy sauce4 Tbspoil4 Tbspgarlic cloves4 
green onions6 dried red chili peppers6 boneless skinless chicken breast24 ozView on The BEST Kung Pao Chicken
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Notes
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Delicious
Easy
Go-to
One-dish
