Description
A classic Chinese stir-fry dish, Kung Pao Chicken is a flavorful and slightly spicy chicken dish with peanuts, dried red chilies, and a savory sauce. This homemade version is quick and easy to make, perfect for a delicious weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 1/2 cup unsalted roasted peanuts
- 6–8 dried red chilies
- 3 green onions, sliced into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken cubes with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15-20 minutes.
- Prepare the Sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and cornstarch. Set aside.
- Stir-Fry: Heat oil in a skillet, add dried red chilies, then cook marinated chicken until browned. Add garlic, ginger, green onions, and sauce. Stir until thickened. Add peanuts and combine. Serve hot with rice.
Notes
- Adjust chili quantity for spice level.
- Cashews can be used instead of peanuts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
