Description
A comforting and flavorful Kung Pao Chicken recipe perfect for busy weeknights, delivering warmth and nostalgia.
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 this 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 the warmth that fills the room!
Notes
For a tangier twist, add sesame oil or sriracha. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg