Kung Pao Chicken
Kung Pao Chicken is a quick and easy takeout meal made right at home! Spicy kung pao sauce over chicken and peanuts is great served over rice!
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch chunks
- 2 teaspoons dried red pepper flakes or 6 dried red chili peppers
- 1/4 cup unsalted peanuts
- 2 tablespoons sesame oil can use canola/vegetable oil instead
- 1 tablespoon minced ginger
- 2 garlic cloves minced
- 4 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon rice wine vinegar or white wine
- 4 tablespoons water
- 2 teaspoons cornstarch
- For garnish: sliced green onions, sesame seeds
Instructions
- In a small mixing bowl, whisk together minced garlic, ginger, soy sauce, sugar, vinegar, water, and cornstarch. Set aside.
- Heat sesame oil in a Wok or large skillet over medium-high heat. Add chicken pieces and cook until almost cooked through, turning occasionally to brown evenly; about 2-3 minutes
- Pour sauce into the skillet with the chicken along with peanuts and red chili pepper. Cook for 2-3 more minutes, stirring occasionally, or until chicken is fully cooked through.
- Serve over rice topped with sesame seeds and green onions (optional).
Notes
Stir Fry Variation: Add veggies and make this a stir fry. Add broccoli, asparagus, mushrooms, bok choy or other veggies.
To make the optional crispy breading for the chicken:
- 1 egg, beaten
- 3/4 cup all-purpose flour
- 2 teaspoons ginger
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Mix flour, ginger, salt and garlic powder in a medium size bowl. Beat egg in another bowl.
- Mix chicken with the egg until coated, then transfer to the bowl with the flour and toss to coat.
- Option one: Arrange on a foil lined baking sheet and spray chicken with nonstick cooking spray. Bake at 375 degrees F for 10 minutes, then broil for 2 minutes. Flip chicken, spray with nonstick cooking spray and broil for an additional 2-3 minutes.
- Option two, coat chicken with egg and then flour, then fry in a skillet with canola oil.
- Continue to step 3 of the full recipe.
Nutrition
Calories: 338kcal | Carbohydrates: 7g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 1221mg | Potassium: 747mg | Fiber: 1g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
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