Kung Pao Chicken
100%
1
By Amberley Pearce
Kung Pao Chicken
10 steps
Prep:10minCook:20min
Page 249.
Updated at: Mon, 29 Dec 2025 06:40:38 GMT
Nutrition balance score
Good
Glycemic Index
27
Low
Glycemic Load
4
Low
Nutrition per serving
Calories635.6 kcal (32%)
Total Fat41.8 g (60%)
Carbs13.9 g (5%)
Sugars4.9 g (5%)
Protein53 g (106%)
Sodium1532.2 mg (77%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonscoconut oil
800gchicken breasts
cut into bite sized pieces
3 clovesgarlic
small, crushed
0.5onion
small, chopped
1 cuproasted unsalted peanuts
chopped
4red chillies
large, seeded and quartered
2 tablespoonschilli flakes
80mltamari
2 tablespoonsapple cider vinegar
stevia
80mlwater
salt
pepper
2green chillies
medium, seeded and thinly sliced to garnish, optional
Instructions
Step 1
Prep ingredients
Step 2
Heat 1 1/2 tablespoons of oil in a wok or large sauté pan over medium-high heat.
Step 3
Add chicken and sauté for 5 minutes, flipping occasionally, or until the chicken is completely cooked through.
Step 4
Remove chicken from the wok and set aside.
Step 5
Add the rest of the oil and add the garlic and onion and fry for 5 minutes over medium heat until the onion has softened.
Step 6
Add the peanuts and red chillies and cook for a further 2 minutes.
Step 7
Add the chilli flakes, tamari, vinegar, stevia, and water.
Step 8
Bring to a boil, then reduce to a simmer and add the chicken.
Step 9
Stir-fry for 5 minutes until the sauce has thickened.
Step 10
Season to taste and serve hot, garnished with green chillies if desired.
