KUNG PAO CHICKEN
Kung Pao Chicken is a classic Chinese takeout dinner that is easy to make at home. This simple chicken recipe made with peanuts pairs perfectly with a bowl of rice.
Servings: 4 servings
Calories: 248kcal
Ingredients
- 1 lb boneless chicken breast, cut into 1-inch pieces
- 1 Tbsp cornstarch
- 2 tsp sesame oil
- 3 Tbsp green onions chopped
- 2 garlic cloves minced
- 1 tsp crushed red pepper flakes
- ½ tsp powdered ginger
- 2 Tbsp rice wine vinegar
- 2 Tbsp soy sauce
- 2 tsp sugar
- 1/3 cup dry roasted peanuts
Instructions
- Combine chicken and cornstarch in a small bowl. Toss to evenly coat the chicken.
- Heat oil in a large nonstick skillet over medium heat. Add coated chicken to the hot skillet. Cook for 5-7 minutes, stirring occasionally until chicken is cooked through (internal temp of 165°). Remove the chicken from the pan and set aside.
- Add the onions, garlic, red pepper flakes, and ginger to the skillet. Cook for 15 seconds. Remove from heat.
- In a separate bowl, mix vinegar, soy sauce, and sugar together and then pour into the skillet. Add the chicken to the sauce and stir. Add the peanuts and continue to stir. Stir occasionally until everything is heated through.
- Serve over hot rice.
Nutrition
Calories: 248kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 695mg | Potassium: 550mg | Fiber: 2g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg