Kung Pao Chicken
Forget about takeout! If you’re craving a satisfying and intensely flavorful chicken stir-fry, you must try our Kung Pao Chicken recipe. The secret behind a proper kung pao is layering the flavors one by one, starting with golden seared chicken, which you can achieve with a wok or a large pan. Your chicken will end up fork-tender and juicy thanks to the soy sauce and sesame oil marinade. The protein is followed by a colorful selection of roasted bell peppers, caramelized onions, and spicy hot peppers adding color, flavor and nutrition to your Sichuan-style stir-fry.
Flavors build up thick and fast as you add fragrant ginger and garlic, which is precisely when your kitchen is filled with the loveliest oriental aromas. A crunchy bite from roasted peanuts and hints of brightly colored, sliced green onions add the finishing touch to a dish that will definitely make you proud.
The result is a fairy-tale restaurant-quality Chinese stir-fry. The resemblance to generations-old Chinese restaurant kung pao is uncanny. You get all that sweetness, savoriness and unctuousness you expect, but this one is way better — you made it yourself.
- Calories: 781
- Fat: 42g
- Cholesterol: 157 mg
- Sodium: 2,428 mg
- Potassium: 1,317 mg
- Carbohydrates: 41g
- Protein: 59g
- Vitamin A: 156%
- Vitamin C: 71%
- Calcium: 12%
- Iron: 25%
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
- All food are Bite-Size for chopstick eating.
- China Uses 45 Billion Pairs of Chopsticks a Year
- Chinese chefs, particularly Jiangsu cuisine experts, go overboard on presentation. They believe "the first bite is with the eyes". Dishes are served in precise patterns or lifelike shapes.
- 1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- 2 ½ teaspoons cornstarch corn starch or flour
- 5 tablespoons soy sauce
- 5 teaspoons (10 ml) sesame oil
- ½ teaspoon black pepper
- 3 tablespoons water
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 cup diced white onion, ¾-inch dice
- 2 cups diced bell pepper, red and green, ¾-inch dice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 8 pieces dried red chilies, cut in half
- 2 tablespoons roasted peanuts
- 1 tablespoon thinly sliced green onions
What You'll Need
- Cooking Oil
- Large Saute Pan