Kung Pao Chicken
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By Rachel Fontenot
Kung Pao Chicken
5 steps
Prep:20minCook:7min
Updated at: Sun, 12 Nov 2023 02:09:54 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
6
Low
Nutrition per serving
Calories423.4 kcal (21%)
Total Fat26 g (37%)
Carbs15.9 g (6%)
Sugars4 g (4%)
Protein32.6 g (65%)
Sodium963 mg (48%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Chicken Marinade
1 tablespooncornstarch
2 teaspoonssoy sauce
1 tablespoonShaoxing rice wine
1 teaspoonvegetable oil
1 poundboneless skinless chicken breast
Sauce
1 teaspooncornstarch
⅛ teaspoonblack pepper
freshly ground
1 tablespoonShaoxing rice wine
1 tablespoondark soy sauce
1 tablespoonrice wine vinegar
2 tablespoonshoisin sauce
2 tablespoonswater
½ teaspoontoasted sesame oil
Meal
Instructions
Chicken Marinade
Step 1
In a large bowl, add all ingredients; whisk until well combined and set aside.
cornstarch1 tablespoon
soy sauce2 teaspoons
Shaoxing rice wine1 tablespoon
vegetable oil1 teaspoon
Step 2
Cut chicken breast in half lengthwise. Cut across the grain into 1/8-inch slices. Add chicken to the bowl with marinade, toss,
boneless skinless chicken breast1 pound
Sauce
Step 3
In a small bowl, add all sauce ingredients. Whisk until well combined and set aside.
cornstarch1 teaspoon
dark soy sauce1 tablespoon
rice wine vinegar1 tablespoon
hoisin sauce2 tablespoons
water2 tablespoons
toasted sesame oil½ teaspoon
Meal
Step 4
In a wok or large sauté pan set over high heat, add vegetable oil. Once smoking hot, add the chiles and stir-fry until they start to brown in color, 3 minutes. Add ginger and garlic slices and quickly stir with a wooden spoon, about 30 seconds. Add the chicken; stir-fry, 5 minutes. Add the peanuts and toss until well combined. Add the sauce; stir continuously until the chicken is well coated and cooked through.
ginger1 tablespoon
garlic clove1
roasted peanuts½ cup
Step 5
Remove from heat and divide the chicken among 4 warmed serving plates and sprinkle with the sliced green onion. Serve immediately.
green onion1
Notes
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