Kung Pao Chicken Recipe
Enjoy one of your favorite Chinese takeout dishes when you make Kung Pao Chicken Recipe at home. Save time and money and make this sweet and salty meal.
Servings: 6
Cost: $15.23, $2.54 per Serving
Ingredients
- 3 Chicken breast boneless Diced
- 3 Tablespoon Olive Oil
- ⅓ cup soy sauce
- ⅓ cup sesame oil
- ¼ cup water
- ¼ cup rice vinegar
- 2 tbsp honey
- 1 onion diced
- 2 red peppers large diced
- 2 zucchini large diced
- 1 tbsp minced garlic
- 1 tbsp ground ginger
- 1 tsp black pepper
- 1 tsp salt
- 8 red chili peppers dried with seeds removed
- ¼ cup roasted peanuts chopped to pieces
- 1 tbsp cornstarch to thicken
Instructions
- In a medium bowl, whisk together the soy sauce, sesame oil, water, rice vinegar, honey, cornstarch, black pepper, and salt until smooth.
- Add the diced chicken and toss to coat. Let the chicken marinate for 15-20 minutes while you prepare the vegetables.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and diced onion. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the bell peppers, zucchini, garlic, ground ginger, and dried chili peppers. Cook for 3-4 minutes, stirring frequently, until the vegetables begin to soften.
- Return the chicken and any remaining marinade to the skillet. Stir everything together and cook for 2-3 minutes, or until the sauce has thickened and the chicken reaches an internal temperature of 165°F.
- Remove the dried chili peppers if desired. Sprinkle with the chopped peanuts and serve immediately over cooked white rice.
Nutrition
Calories: 429kcal | Carbohydrates: 21g | Protein: 30g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1280mg | Potassium: 978mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1978IU | Vitamin C: 151mg | Calcium: 40mg | Iron: 2mg
