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Delightful Kung Pao Chicken in 25 Minutes
Experience the joy of making your favorite takeout dish right in your own kitchen, with a delightful spin on Kung Pao chicken. It's not just healthier but also tastes better than what you would order!
3
25 min
TOTAL TIME
435
CALORIES
$1.89
PER SERVING
Ingredients
16 INGREDIENTS
6 SERVINGS
1 tbsp cornstarch
2 tbsp dry sherry
1/3 cup low sodium soy sauce
2 tbsp balsamic vinegar
1 tbsp hoisin sauce
1 tsp red pepper flakes
4 tbsp peanut oil
2 whole red bell peppers
thinly sliced
1 whole red fresno pepper
seeded and thinly sliced
2 tsp toasted sesame oil
1/2 cup roasted peanuts
4 whole green onion
thinly sliced
4 cloves garlic
finely chopped or grated
1 in fresh ginger
grated
1 1/2 lbs boneless skinless chicken breasts
cubed
2 tbsp honey
Directions
8 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
In a medium bowl, mix the chicken, cornstarch, 1 tablespoon of sherry, and 1 tablespoon of soy sauce.
2
Prepare the sauce by combining 1/2 cup water, 1/3 cup soy sauce, 1 tablespoon sherry, honey, hoisin, balsamic, red pepper flakes, and cornstarch.
3
Heat 2 tablespoons of peanut oil in a pan over medium heat.
4
When the oil shimmers, add the remaining oil along with the chicken, cooking and tossing occasionally until crispy, about 5 minutes.
5
Add the bell peppers, fresno pepper, garlic, and ginger, and cook for another 2-3 minutes.
6
Pour in the sauce and bring to a boil over medium-high heat, then cook until the sauce thickens and coats the chicken, about 5 minutes.
7
Stir in the sesame oil, peanuts, and green onions, cooking for an additional 2 minutes.
8
Serve the Kung Pao chicken over rice, and garnish with extra green onions.
Health Info
Macros
15g
CARBS
28g
FAT
29g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
PEANUTS
WHEAT
2 Recipes for Kung Pao Chicken
12
40 min
5
Bold and Zesty Kung Pao Chicken Skillet
12
15 min
4
Scrumptious Kung Pao Chicken Skillet
Frequently Asked Questions
What is Kung Pao Chicken?
What ingredients do I need to make Kung Pao Chicken?
What is the best way to prepare the ingredients for Kung Pao Chicken?
What cooking techniques should I use for Kung Pao Chicken?
Can I make any substitutions to the ingredients?
How can I adjust the consistency or texture of the dish?
What are common mistakes to avoid when making Kung Pao Chicken?
How should I store leftover Kung Pao Chicken?
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