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RECIPE
20 INGREDIENTS 9 STEPS 50min

Kung Pao Chicken

5.0
1 Ratings
Editor's Choice
Kung Pao Chicken (also known as Kung Po Chicken or Gong Bao Chicken) has its origins in the Sichuan province in China but can be found in Chinese restaurants all around the world. It's a tender marinated chicken with green bell pepper and crunchy peanuts that are stir-fried in a flavorful tangy dark sauce.
Kung Pao Chicken Recipe | SideChef
Kung Pao Chicken (also known as Kung Po Chicken or Gong Bao Chicken) has its origins in the Sichuan province in China but can be found in Chinese restaurants all around the world. It's a tender marinated chicken with green bell pepper and crunchy peanuts that are stir-fried in a flavorful tangy dark sauce.
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
50min
Total Time
$2.90
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Kung Pao Chicken Marinade

1.5 lb
cut into bite-sized pieces
or Chicken Thigh
1/2 tsp
1/4 cup
Cooking Oil , divided
1
cut into bite-sized pieces
6
Dried Red Chili Peppers
up to 8 Chilis for 4 servings, rinsed and cut into halves or thirds
2 cloves
Garlic , minced
2 Tbsp
Julienned Fresh Ginger
1/4 cup
Dry Roasted Peanuts
2 stalks
Scallions
cut into 1-inch pieces

Sauce

1 Tbsp
Rice Vinegar
1 Tbsp
Hoisin Sauce
1/2 Tbsp
Brown Sugar
1/2 Tbsp
Sesame Oil
1/2 Tbsp
or Chili Oil
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
727
FAT
49.0 g
PROTEIN
29.5 g
CARBS
43.5 g

Author's Notes

Double the sauce if you like your Kung Pao Chicken really saucy

The cornstarch will act as a barrier against the high heat of the wok, keeping the chicken super tender.

Cooking Instructions

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Step 1
Pour Light Soy Sauce (2 Tbsp) , Corn Starch (1 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1 dash) over the Tyson® Chicken Breasts (1.5 lb) then stir until the chicken is well coated with the marinade. Allow marinating at room temperature for about 30 minutes.
Step 2
In a small bowl, prepare the sauce by combining Light Soy Sauce (2 Tbsp) , Rice Vinegar (1 Tbsp) , Hoisin Sauce (1 Tbsp) , Brown Sugar (1/2 Tbsp) , Dark Soy Sauce (1 tsp) , Sesame Oil (1/2 Tbsp) , Corn Starch (1 tsp) , and Sriracha (1/2 Tbsp) .
Step 3
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Green Bell Pepper (1) and Dried Red Chili Peppers (6) . Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok.
Step 4
Add the remaining Cooking Oil (2 Tbsp) if the wok is too dry, add the marinated chicken in a single layer. Stir-fry in two batches if needed (don't overcrowd the wok).
Step 5
Allow the chicken to sear for about 1 minute before flipping them over and stir-frying the batch.
Step 6
When the chicken is mostly cooked, add Garlic (2 cloves) and Fresh Ginger (2 Tbsp) to the wok. Stir-fry until the chicken is cooked all the way through, then add Dry Roasted Peanuts (1/4 cup) .
Step 7
Give the sauce a quick stir, then pour all of the sauce into the wok. Return the bell pepper and chilies to the wok. Stir to combine all ingredients.
Step 8
Turn off the heat and add the Scallions (2 stalks) .
Step 9
Transfer to a serving dish. Serve immediately over steamed white or bronw rice.

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Nutrition Per Serving
Calories
727
% Daily Value*
Fat
49.0 g
63%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
69.9 mg
23%
Carbohydrates
43.5 g
16%
Fiber
5.5 g
20%
Sugars
9.5 g
--
Protein
29.5 g
59%
Sodium
2004.3 mg
87%
Vitamin D
0.3 µg
2%
Calcium
54.1 mg
4%
Iron
2.9 mg
16%
Potassium
578.1 mg
12%
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