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93% would make again

Kung Pao Chicken

by Pierce Abernathy

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 1 lb chicken breast (455 g), chopped
  • 1 tablespoon sesame oil
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 30 g peanuts (30 g)
  • 8 dried chili pods, dried
  • 3 garlic cloves
  • 1 bunch green onion, sliced
  • 2 tablespoons ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon rice vinegar
  • 2 tablespoons water
  • 2 tablespoons cornstarch

Marinade

  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine

Nutrition Info

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    Calories 351
    Fat 9g
    Carbs 30g
    Fiber 8g
    Sugar 16g
    Protein 38g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
  2. In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
  3. Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
  4. Add peanuts and sauté for another 3 minutes.
  5. Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
  6. Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
  7. Garnish with more green onion and serve with rice.
  8. Enjoy!