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Easy Kung-Pao Chicken
No need to order take-out tonight! This homemade easy Kung Pao chicken is even better than what comes in the little white box.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings:
4
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
2
tablespoons
vegetable oil
1
pound
(
454
g
)
boneless skinless chicken breast
cut into 1/2 inch chunks
2
red bell peppers
thinly sliced
1
green bell pepper
thinly sliced
1
yellow onion
thinly sliced
4
cloves
garlic
minced
2
tablespoons
low-sodium soy sauce
1
tablespoon
dry sherry
1
tablespoon
rice vinegar
1
tablespoon
dark brown sugar
2
teaspoons
cornstarch
1
teaspoon
crushed red pepper flakes
¼
cup
(
37
g
)
roasted peanuts
Sliced green onions
for optional garnish
Cooked rice
for serving
Instructions
In a small bowl whisk together soy sauce, dry sherry, rice vinegar, dark brown sugar, cornstarch, and crushed red pepper flakes. Set aside.
In a 12-inch skillet set over medium-high heat add vegetable oil.
When the oil is hot, add in the chicken and cook until browned on the outside and almost fully cooked, about 5 minutes.
Remove the chicken from the pan and add-in bell peppers and onion.
Saute until the peppers and onions just start to soften. Add in the garlic and saute for another 30 seconds until fragrant.
Add the chicken back to pan.
Pour the sauce into the skillet and lower the heat to medium. Cook just until the sauce starts to thicken and coats the chicken and vegetables.
Remove from the heat and stir in peanuts and garnish with green onions (if using).
Serve over cooked white rice.
Nutrition
Serving:
1
serving (247 grams)
|
Calories:
304
kcal
|
Carbohydrates:
15
g
|
Protein:
29
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.1
g
|
Cholesterol:
73
mg
|
Sodium:
473
mg
|
Potassium:
765
mg
|
Fiber:
3
g
|
Sugar:
7
g