Description
Delight in this quick and easy Kung Pao Chicken recipe, featuring tender chicken, crunchy peanuts, and vibrant veggies for a flavorful dinner in under 30 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup bell peppers, chopped (mixed colors)
- 4 green onions, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup low-sodium soy sauce
- 1 tbsp chili paste (adjust to taste)
- ½ cup roasted unsalted peanuts
- 2 tsp cornstarch
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp vegetable oil (for cooking)
Instructions
- Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, chili paste, and cornstarch in a bowl. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add diced chicken; cook until golden brown (5-7 minutes).
- Stir in minced garlic and grated ginger; sauté for another minute until fragrant.
- Add bell peppers and green onions; stir-fry for about 3-4 minutes until veggies are crisp.
- Pour the prepared sauce over the chicken and vegetables along with peanuts. Stir until everything is coated and heated through (about 2 minutes).
- Serve hot over steamed rice or noodles.
Notes
- For a vegetarian version, swap chicken for tofu or tempeh.
- Feel free to add other veggies like broccoli or snap peas for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg