kung pao chicken
This Kung Pao Chicken recipe is quick and easy to make, naturally sweetened, and full of the classic flavors of the dish we all love!
Servings: 4
Calories: 342kcal
Ingredients
- 1 pound boneless skinless, chicken breasts, cut into bite size pieces
- 1/4 cup roasted peanuts
- 3-4 dried red chilies seeded and cut into halves
- 3 tablespoons oil
- 3 slices peeled fresh ginger
- 2 cloves garlic sliced diagonally
- 1 stalk scallion cut into rings
- Marinade:
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon Chinese Shaoxing rice wine optional
- 1 teaspoon oil
- Sauce:
- 1 1/2 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken. Remove chicken to the bowl. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken.
Nutrition
Calories: 342kcal | Carbohydrates: 9g | Protein: 30g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 644mg | Potassium: 618mg | Fiber: 1g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 50mg | Calcium: 22mg | Iron: 1mg