Description
Experience the vibrant flavors of this Kung Pao Chicken Recipe, where tender chicken is tossed with crunchy peanuts and fresh vegetables in a sweet and spicy sauce. Perfect for busy weeknights or entertaining, this dish captures the essence of authentic Sichuan cuisine with every bite, delivering a delightful balance of textures and flavors that will have everyone coming back for more.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced (about 4 pieces)
- 3 cloves fresh garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup roasted unsalted peanuts
- 3 green onions, chopped
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tsp Szechuan peppercorns
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 tbsp brown sugar
Instructions
- Prepare your ingredients: Dice the chicken into bite-sized pieces, chop the bell peppers and green onions, and mince the garlic.
- Marinate the chicken: Mix the diced chicken with soy sauce, cornstarch, and Szechuan peppercorns in a bowl. Let marinate for at least 15 minutes.
- Heat the skillet: In a large skillet or wok over medium-high heat, add vegetable oil. Stir-fry the marinated chicken until golden brown (about 5 minutes).
- Add vegetables: Toss in diced bell peppers and minced garlic; stir-fry until vegetables are tender yet crisp (approximately 2 minutes).
- Create the sauce: In a small bowl, mix soy sauce, rice vinegar, brown sugar, and additional Szechuan peppercorns. Pour over the stir-fried mixture.
- Finish up: Stir in roasted peanuts until well combined. Serve immediately with extra sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 8g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg