Kung Pao Chicken

Kung Pao Chicken

Servings 4
Calories 430kcal


  • 1 lb chicken breast boneless, skinless
  • 2 tbsp ginger root
  • 1 tbsp garlic
  • 2 ½ tsp cornstarch
  • 2 tsp soy sauce reduced sodium
  • 4 tsp shaoxing rice wine
  • 1 tsp sugar
  • ¼ tsp sea salt
  • 2 tbsp chicken broth low salt
  • 1 tbsp balsamic vinegar
  • 1 tsp sesame oil
  • 2 tbsp olive oil extra virgin
  • 4 red chili peppers
  • ½ tsp black peppercorn
  • 1 sweet red pepper large
  • ¾ cup dry roasted peanuts no salt
  • ½ cup scallions


  • Combine the chicken, ginger, garlic, cornstarch, soy sauce (1 tsp), rice wine (1 tsp), half the sugar, and a pinch of salt.
  • In a separate bowl combine the broth, vinegar, soy sauce(1 tsp), sesame oil, the remaining rice wine (1 tbsp).
  • Heat a wok or skillet.
  • Swirl in 1 tbsp of the oil, add chilies and peppercorn.
  • Stir-fry about 15 seconds until the chilies begin to smoke.
  • Push to the side of the wok.
  • Add the chicken and spread it evenly.
  • Cook undisturbed 1 minute then stir-fry one minuted until lightly browned, but not cooked.
  • Add remaining oil, bell peppers and stir-fry 1 minute until soft.
  • Swirl in the broth mixture and stir-fry until chicken cooked, about 1 minute.
  • Add the peanuts and scallions, sprinkle on the remaining ½ tsp of sugar and pinch of salt.
  • Stir-fry 30 seconds until scallions are bright green.


Nutrition Facts
Kung Pao Chicken
Amount Per Serving (266 g)
Calories 430 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3.5g22%
Cholesterol 85mg28%
Sodium 280mg12%
Potassium 930mg27%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 7g8%
Protein 34g68%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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