Kung Pao Chicken Recipe
Homemade kung pao chicken is a tasty dinner recipe with a kick! This dish is covered in an amazing sauce and perfectly served over rice.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 1 tablespoon cornstarch
- 2 teaspoons light sesame oil (or vegetable oil)
- 2 teaspoons minced garlic
- ¼ -1½ teaspoons crushed red pepper flakes
- ½ teaspoon powdered ginger (or fresh)
- 2 teaspoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- ⅓ cup dry roasted peanuts
- 4 cups cooked rice, hot
- 3 tablespoons green onions chopped with tops
Instructions
- Toss chicken in a small bowl with cornstarch, till coated.
- Add oil to a skillet on medium heat. We liked using the sesame oil (but regular oil would do just fine). Stir fry for about 7-8 minutes or until no longer pink in center. Remove chicken to a paper towel to drain.
- Add garlic, red pepper, and ginger to skillet and stir fry for about 15 seconds. Remove from heat.
- Combine vinegar, soy sauce, and sugar in small bowl, stir well. Add sauce and chicken to skillet. Toss to coat.
- Stir in nuts. Heat thoroughly. Garnish with green onions. Serve over hot rice.
Video
Notes
STORE. Keep the leftover recipe for kung pao in an airtight container in the refrigerator for 3-4 days.
FREEZE. This easy kung pao chicken recipe can also be frozen for 3 months. Thaw leftovers, if applicable, and reheat in a 350°F oven for 5-10 minutes or reheat in the microwave.
The kung pao sauce can be prepared ahead of time and kept in the freezer for up to 2 months. Thaw completely before reheating and pouring over the chicken.
Nutrition
Calories: 227kcal | Carbohydrates: 8g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 718mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2.6mg | Calcium: 18mg | Iron: 1mg