Description
A quick and easy Kung Pao Chicken recipe that brings warmth and comfort to weeknight dinners, featuring savory, sweet, and spicy flavors.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 bell pepper, diced
- 2 scallions, sliced
- 1/2 cup peanuts (omit if allergic)
- 1–2 dried chilis (adjust to taste)
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bell pepper, scallions, dried chilis, and peanuts. Stir-fry for 2-3 minutes until the veggies are tender-crisp.
- In a small bowl, mix the soy sauce, sugar, rice vinegar, and cornstarch mixture together. Pour over the stir-fried vegetables.
- Return the chicken to the skillet, tossing everything together to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
Customize with different proteins or veggies. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg