Classic Kung Pao Chicken
A spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers.
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Ingredients
- 1 lb Chicken breast, cubed
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Cornstarch
- 10 pieces Dried red chili peppers
- 1 tsp Sichuan peppercorns
- 1/2 cup Roasted peanuts
- 3 stalks Scallions, chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tbsp Chinkiang black vinegar
- 1 tsp Sugar
Instructions
- 1
Marinate the cubed chicken in 1 tablespoon of soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- 2
In a small bowl, whisk together the remaining soy sauce, vinegar, sugar, and a teaspoon of cornstarch to make the sauce.
- 3
Heat a wok or large skillet over high heat with 2 tablespoons of oil.
- 4
Add the dried chilies and Sichuan peppercorns, stir-frying until they become fragrant and slightly darkened.
- 5
Add the marinated chicken to the wok and stir-fry until the pieces are mostly cooked through and browned.
- 6
Toss in the garlic, ginger, and the white parts of the scallions, stir-frying for another 30 seconds.
- 7
Pour in the prepared sauce and stir quickly until the sauce thickens and coats the chicken evenly.
- 8
Stir in the roasted peanuts and the remaining green scallion tops, then serve immediately over rice.
Nutrition per Serving
380
Calories
32g
Protein
14g
Carbs
22g
Fat
2g
Fiber
4g
Sugar
950mg
Sodium
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