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Recipes
Kung Pao Chicken

18 INGREDIENTS • 4 STEPS • 30MINS

Kung Pao Chicken

Recipe
4.5
2 ratings
This recipe has the perfect balance of sweet, savory, and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with chow mein or fried rice.
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/
This recipe has the perfect balance of sweet, savory, and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with chow mein or fried rice.
30MINS
Total Time
$3.18
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
2 Tbsp
Yellow Onion
1/2
Large Yellow Onion, diced
about 1 1/4 cups
Boneless, Skinless Chicken Breast
1 lb
Cayenne Pepper
as needed
Cayenne Pepper
optional
Scallion
1 bunch
Scallion, thinly sliced
3 scallions per 4 servings
Dry Roasted and Salted Peanuts
4 Tbsp
Dry Roasted and Salted Peanuts
Salt
to taste
Kung Pao Chicken Sauce
Water
1/2 cup
Cold Water
Soy Sauce
2 Tbsp
Worcestershire Sauce
2 tsp
Worcestershire Sauce
Sesame Oil
2 tsp
Sesame Oil
Garlic
1 clove
Garlic, minced
Ground Ginger
as needed
Nutrition Per Serving
VIEW ALL
Calories
310
Fat
15.0 g
Protein
27.6 g
Carbs
17.5 g
Love This Recipe?
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Kung Pao Chicken
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/

Author's Notes

For spice, start with 1/8 tsp cayenne pepper and add more as desired.

To store: Cool completely and store in an airtight container for up to 4-5 days. To rewarm, cover and reheat in the microwave in 30-second intervals until hot.
Cooking InstructionsHide images
step 1
In a large skillet, heat Olive Oil (2 Tbsp) over medium heat. Sauté Yellow Onion (1/2) and Red Bell Pepper (1) for about 5 minutes and until softened.
step 2
While veggies are cooking, cut Chicken (1 lb) into bite-sized pieces and sprinkle them with Salt (to taste), Ground Black Pepper (to taste), and Cayenne Pepper (as needed) if using. Add in the hot pan to cook thoroughly to brown.
step 3
In a small bowl, whisk together Water (1/2 cup), Hoisin Sauce (2 Tbsp), Soy Sauce (2 Tbsp), Granulated Sugar (4 tsp), Corn Starch (2 tsp), Worcestershire Sauce (2 tsp), Sesame Oil (2 tsp), Garlic (1 clove), and Ground Ginger (as needed). Pour into a hot pan and simmer to thicken the sauce.
step 4
Before serving, toss together with Scallion (1 bunch) and Peanuts (4 Tbsp). Serve over white rice.
step 4 Before serving, toss together with Scallion (1 bunch) and Peanuts (4 Tbsp). Serve over white rice.
Tags
Dairy-Free
Lunch
Chicken
Shellfish-Free
Dinner
Chinese
Quick & Easy
Vegetables
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