Kung Pao Chicken
Tender chunks of chicken are cooked and then stir-fried with bell peppers and coated with a homemade sauce.
Servings: 4
Calories: 449kcal
Equipment
- Large Skillet
Ingredients
Kung Pao Sauce Ingredients
- ½ cup soy sauce or tamari
- ½ cup low sodium chicken broth
- 1 tablespoon honey
- 3 cloves garlic minced
- 2 teaspoons red chili flakes
- ½ teaspoon corn starch
Chicken Marinade
- 1 ¾ pounds skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 tablespoons soy sauce
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil or peanut oil
Stir Fry Ingredients
- 1 tablespoon vegetable oil or peanut oil
- 1 large red bell pepper cut into cubes
- 1 large green bell pepper cut into cubes
- 2 cloves garlic minced
- ½ cup cashews or roasted peanuts
- ¼ cup green onions sliced
- black pepper to taste
Instructions
- Start by making the Kung Pao Sauce. Whisk together soy sauce, chicken broth, honey, garlic, chili flakes, and cornstarch in a small bowl. Set aside.
- Marinate the chicken. In a medium bowl, coat the chicken with soy sauce, baking soda, cornstarch, and oil. Set the chicken mixture aside for 5 minutes. Once the time is up, heat a non-stick skillet on medium heat and cook the chicken until it is no longer pink and cooked all the way through.
- Add the bell peppers and garlic to the skillet and cook for another 2 minutes. Add nuts and the green onions and combine it all together. Stir in the Kung Pao Sauce. Cook until the sauce has thickened.
- Remove the skillet from the heat and serve over a bed of rice or along with noodles.
Video
Nutrition
Serving: 1 | Calories: 449kcal | Carbohydrates: 18g | Protein: 51g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 2909mg | Potassium: 1126mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1460IU | Vitamin C: 67mg | Calcium: 46mg | Iron: 3mg
