Kung Pao Chicken
Easy Kung Pao chicken is an at home version of the classic Chinese takeout dish. This yummy recipe features tender pieces of lightly sauteed chicken, red bell peppers and dried chili peppers in a lightly spicy, somewhat sweet, savory sauce.
Servings: 4
Calories: 414kcal
Ingredients
- 2 tbsp canola oil divided
- 1 1/4 lbs boneless, skinless chicken breast chopped into 1" cubes
- 1 1/2 tbsp cornstarch
- 2 red bell peppers seeded and cut into 1" pieces
- 1 1/2 tsp finely minced garlic can sub garlic paste, but may need more
- 4-6 dried red chiles seeded & diced
- 1/2 cup halved cashews
- salt & pepper to taste
For The Sauce
- 3 tbsp soy sauce I recommend low sodium
- 1 1/2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp corn starch
- 1/4 cup water
Instructions
- Add 1 1/2 tablespoons of oil to a skillet set over high heat.
- While the oil's heating up, quickly add the chicken to a mixing bowl. Sprinkle on the cornstarch, then toss to evenly combine.
- Add the chicken to the hot oil, cooking and flipping until golden brown on all sides- roughly 3-4 minutes per side. Transfer the chicken to a waiting plate, and tent with foil to stay warm.
- Add the rest of the oil to the skillet, followed by the peppers. Cook, stirring often, until the peppers have softened- about 3 minutes.
- Stir in the garlic, and cook until fragrant- only 30-60 seconds. Add the chicken, half the cashews, and chiles to the skillet- stirring to combine.
- Add all of the sauce ingredients to a bowl, then whisk them together until evenly combined. Pour the sauce into the skillet, stirring to combine, and bring to a boil.
- Continue cooking for no more than 1 minute, and remove the skillet from the heat as soon as the sauce has begun to thicken.
- Serve alongside steamed white rice, and garnish with the rest of the nuts.
Notes
- For best results add the chicken to the skillet in a single layer, may need to cook in two batches so you don't overcrowd the pan. If it's too crowded, then the chicken won't sear properly.
- If you want a green garnish, use thinly sliced green onions or chopped cilantro leaves.
- Depending on your preferred level of spice, you can use more of less of the dried red chiles.
Nutrition
Calories: 414kcal | Carbohydrates: 20g | Protein: 35g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 1022mg | Potassium: 806mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2038IU | Vitamin C: 78mg | Calcium: 25mg | Iron: 2mg