Description
Savor the vibrant taste of homemade Kung Pao Chicken, a delightful stir-fry featuring succulent chicken, crunchy peanuts, and fresh vegetables for a satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 thumb-sized piece ginger, grated
- 1 cup bell peppers (mixed red and green), sliced
- ½ cup roasted peanuts
- 2 green onions, chopped (for garnish)
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp cornstarch
- Sichuan peppercorns (optional)
Instructions
- Marinate chicken in a bowl with soy sauce and cornstarch for 15 minutes.
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger; sauté until fragrant (about 30 seconds).
- Add marinated chicken to the skillet in a single layer; cook without stirring for about 4 minutes until browned, then flip to cook evenly.
- Once the chicken is cooked through, add bell peppers and pour sauce over everything. Stir continuously until the sauce thickens and veggies are tender yet crisp (about 3-4 minutes).
- Stir in roasted peanuts just before serving.
Notes
- Customize your dish by adding vegetables like broccoli or snap peas.
- Adjust the spice level by varying the amount of Sichuan peppercorns or adding chili flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg