Kung Pao Chicken
The recipe Kung Pao Chicken can be made in approximately 28 minutes. This gluten free and dairy free recipe serves 4 and costs $1.22 per serving. One serving contains 195 calories, 20g of protein, and 10g of fat. This recipe is typical of Chinese cuisine. This recipe is liked by 596 foodies and cooks. It works well as a budget friendly main course. Head to the store and pick up aged balsamic vinegar, low sodium soy sauce, garlic, and a few other things to make it today. It is brought to you by Recipe Girl. Overall, this recipe earns a solid spoonacular score of 79%. Similar recipes include Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets), Kung Pao Shrimp (kung Pao Prawn/???), and Kung Pao Chicken.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 8 minutes
Ingredients:
1 tablespoon Chinese black vinegar or non-aged balsamic vinegar (I used reg. balsamic)
2 teaspoons cooking oil (I used canola)
1/2 teaspoon cornstarch
3 tablespoons fat-free vegetable or chicken broth
2 cloves garlic, finely minced
2 teaspoons low-sodium soy sauce, divided
1 red bell pepper, cut into 1-inch dice
1/3 cup chopped, unsalted roasted peanuts
10 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium zucchini, chopped (my addition)
Equipment:
bowl
frying pan
wok
Cooking instruction summary:
1. In a bowl, combine the chicken with 1 teaspoon of the soy sauce and the cornstarch. Marinate for 10 minutes. In the meantime, soak the dried chilies in hot water for a few minutes and when softened, chop. You can discard the seeds if you want it a little less spicy (I recommend keeping some of them in for a little spice!)2. Heat a wok or large sauté pan over high heat. When hot, swirl in the oil and add the chicken. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned, but not cooked all the way through, about 4 minutes.3. Add the chiles, garlic, bell pepper and zucchini. Stir-fry until fragrant. Add the remaining 1 teaspoon of the soy sauce, the stock and vinegar. Bring to a simmer and turn the heat to medium-low. Cook for 2 minutes, or until the chicken is cooked through. Top with roasted peanuts and serve.
Step by step:
1. In a bowl, combine the chicken with 1 teaspoon of the soy sauce and the cornstarch. Marinate for 10 minutes. In the meantime, soak the dried chilies in hot water for a few minutes and when softened, chop. You can discard the seeds if you want it a little less spicy (I recommend keeping some of them in for a little spice!)
2. Heat a wok or large sauté pan over high heat. When hot, swirl in the oil and add the chicken.
3. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned, but not cooked all the way through, about 4 minutes.
4. Add the chiles, garlic, bell pepper and zucchini. Stir-fry until fragrant.
5. Add the remaining 1 teaspoon of the soy sauce, the stock and vinegar. Bring to a simmer and turn the heat to medium-low. Cook for 2 minutes, or until the chicken is cooked through. Top with roasted peanuts and serve.
Nutrition Information:
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