Back arrow Recipe details
search icon
Dinner
share icon Share

Kung Pao Chicken

time icon

35min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

This spicy and savory Chinese dish features tender chicken pieces stir-fried with peanuts, vegetables, and a flavorful sauce made with soy sauce, rice vinegar, and chili paste. The combination of textures and flavors, including the signature Sichuan peppercorns, makes this a popular and exciting meal. Serve with steamed rice for a complete and satisfying dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Peanuts

Soy

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Marinate chicken

Cut chicken into bite-sized pieces. In a bowl, mix 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch. Add chicken, toss to coat.

2
Prepare vegetables

Cut bell pepper and zucchini into 1-inch pieces. Slice green onions. Mince garlic and ginger.

3
Make sauce

In a bowl, whisk remaining soy sauce, rice vinegar, chili paste, sugar, water.

4
Stir-fry chicken

In a wok, heat oil over high heat. Add chicken, stir-fry until browned, 3-4 min. Transfer to a plate.

5
Stir-fry vegetables

In same wok, stir-fry bell pepper, zucchini, 2-3 min. Add garlic, ginger, peppercorns, stir-fry 1 min.

6
Finish and serve

Return chicken to wok. Pour in sauce, stir until thickened. Stir in peanuts, green onions. Serve hot.

Ratings
0
Comments (0)
Recipe image