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Kung Pao Chicken

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Ingredients

Adjust Servings:

	450 g, diced Chicken Breast
	2 tablespoons Vegetable oil
	3 (adjust to taste) Dried red chilies
	1/2 cup, roasted Peanuts
	3, chopped Green onions
	1 bell, diced (optional) Bell peppers
	Marinade
	2 tablespoons Soy sauce
	1 tablespoon sherry or Rice wine
	1 teaspoon Cornstarch
	Sauce
	2 tablespoons Soy sauce
	1 tablespoon Rice vinegar
	1 tablespoon Sugar
	1 teaspoon Cornstarch
	1/2 cup Chicken broth

Nutritional information

290-350 kcal

Calories

25-30 grams

Protein

10-15 grams

Carbohydrates

2-3 grams

Dietary Fiber

15-20 grams

Total Fat

70-90 mg

Cholesterol

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Kung Pao Chicken

Name: Kung Pao Chicken
Yield: 4 Servings
Cuisine: Chinese
Ingredients: Chicken Breast: 450 g, diced; Vegetable oil: 2 tablespoons; Dried red chilies: 3 (adjust to taste); Peanuts: 1/2 cup, roasted; Green onions: 3, chopped; Bell peppers: 1 bell, diced (optional); Soy sauce: 2 tablespoons; Rice wine: 1 tablespoon sherry or; Cornstarch: 1 teaspoon; Soy sauce: 2 tablespoons; Rice vinegar: 1 tablespoon; Sugar: 1 tablespoon; Cornstarch: 1 teaspoon; Chicken broth: 1/2 cup

A Spicy Chicken and Peanut Stir-Fry

Features:

Cuisine:

Chinese

Kung Pao Chicken is a classic Chinese dish featuring tender diced chicken stir-fried with dried red chilies, roasted peanuts, and vibrant vegetables.

25-35 minutes
Serves 4
Medium

Ingredients

450 g, diced Chicken Breast
2 tablespoons Vegetable oil
3 (adjust to taste) Dried red chilies
1/2 cup, roasted Peanuts
3, chopped Green onions
1 bell, diced (optional) Bell peppers
Marinade
2 tablespoons Soy sauce
1 tablespoon sherry or Rice wine
1 teaspoon Cornstarch
Sauce
2 tablespoons Soy sauce
1 tablespoon Rice vinegar
1 tablespoon Sugar
1 teaspoon Cornstarch
1/2 cup Chicken broth

Directions

Kung Pao Chicken is a beloved dish originating from the Sichuan province of China, renowned for its bold flavors and delightful textures. This dish is a perfect representation of Chinese cuisine, blending the savory, sweet, and spicy elements that define many traditional recipes.

History and Origins
The dish is said to have been named after Qing Dynasty official Ding Baozhen, who was also known as “Kung Pao” (“Gong Bao”). It has evolved over the years, with each region adding its unique twist. In Western adaptations, the dish often features a sweeter profile, while authentic Sichuan versions are characterized by their intense heat from Sichuan peppercorns and dried red chilies.

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Steps

1 Done	Marinate the Chicken In a bowl, mix the chicken with soy sauce, rice wine, and cornstarch. Let it marinate for about 15-30 minutes.
2 Done	Prepare the Sauce In another bowl, whisk together soy sauce, rice vinegar, sugar, cornstarch, and chicken broth. Set aside.
3 Done	Cook the Chicken Heat vegetable oil in a pan over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and slightly golden. Remove the chicken from the pan and set aside.
4 Done	Sauté the Ingredients • In the same pan, add the dried red chilies and stir-fry for a few seconds until fragrant. • Add the bell pepper (if using) and stir-fry for about 2 minutes. • Return the chicken to the pan and mix well.
5 Done	Add the Sauce Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook until the sauce thickens, about 2-3 minutes.
6 Done	Finish Add the roasted peanuts and green onions. Stir to combine and cook for an additional 1-2 minutes.
7 Done	Serve Serve the Kung Pao Chicken hot, preferably with steamed rice. Enjoy Your Meal!

Xiao Chen

Hello! I’m Lily Chen, a passionate food lover and culinary artist from Shanghai, China. Cooking is my life, and I believe it’s a beautiful way to connect with my culture and the world around me. I grew up surrounded by the rich flavors of traditional Chinese cuisine, which sparked my love for cooking at a young age.