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Kung Pao Chicken
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Rachel Fontenot
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

Instructions

Chicken Marinade

Step 1
In a large bowl, add all ingredients; whisk until well combined and set aside.
cornstarchcornstarch1 tablespoon
soy saucesoy sauce2 teaspoons
Shaoxing rice wineShaoxing rice wine1 tablespoon
vegetable oilvegetable 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 breastboneless skinless chicken breast1 pound

Sauce

Step 3
In a small bowl, add all sauce ingredients. Whisk until well combined and set aside.
cornstarchcornstarch1 teaspoon
dark soy saucedark soy sauce1 tablespoon
rice wine vinegarrice wine vinegar1 tablespoon
hoisin saucehoisin sauce2 tablespoons
waterwater2 tablespoons
toasted sesame oiltoasted 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.
gingerginger1 tablespoon
garlic clovegarlic clove1
roasted peanutsroasted 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 oniongreen onion1

Notes

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