Kung Pao Chicken
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Kung Pao Chicken is a one-pan meal with chicken and veggies in a rich sauce. A better-than-takeout recipe that is ready in just 30 minutes.
Ingredients
Instructions
Marinate:
Combine all marinade ingredients in a shallow bowl. Add the sliced chicken, cover it, and let it marinate for 30 minutes if time allows.
Sauce:
In a medium bowl, whisk together the sauce ingredients until the sugar is fully dissolved. Set the mixture aside.
Cook Chicken:
Heat a large skillet or wok over high heat and add 2 tablespoons of oil. Once hot, add the marinated chicken. Fry it for 3-5 minutes, until golden brown. Remove from pan and set aside.
Stir Fry:
Add the remaining oil to the same pan. Stir-fry the garlic, ginger, bell peppers, and both dried and fresh chili peppers for 3–5 minutes.
Combine the prepared sauce and add it to the pan. Stir continuously and bring the mixture to a boil.
Once the sauce has thickened slightly, add the chicken back and stir all the ingredients to coat them evenly. Cook for an additional 2-3 minutes, until the sauce has thickened further.
Stir in green onions, peanuts. Cook for another 2 minutes.
Serve with rice.
Nutrition
- Calories
- 618 kcal
- Carbohydrate Content
- 20 g
- Protein Content
- 56 g
- Fat Content
- 33 g
- Saturated Fat Content
- 14 g
- Cholesterol Content
- 145 mg
- Sodium Content
- 1727 mg
- Fiber Content
- 2 g
- Sugar Content
- 9 g
- Serving Size
- 1 serving
