Easy Kung Pao Chicken Recipe: A Flavorful Twist on Authentic Sichuan Style
Enjoy this Easy Kung Pao Chicken Recipe that combines authentic Sichuan flavors with a modern twist for a delightful meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Sichuan
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breast, diced
- 1/2 cup roasted peanuts
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 bell pepper, diced
- 1/2 cup green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/4 cup water
Instructions
- Marinate the diced chicken in soy sauce, rice vinegar, and hoisin sauce for 30 minutes.
- In a pan, heat vegetable oil over medium-high heat.
- Add marinated chicken and cook until browned.
- Add garlic, ginger, and bell pepper; stir-fry for 2-3 minutes.
- In a bowl, mix cornstarch with water to make a slurry.
- Add the slurry to the pan and stir until the sauce thickens.
- Stir in roasted peanuts and green onions before serving.
Notes
- For extra heat, add dried red chilies while stir-frying.
- Feel free to substitute chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg