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    Home / Recipes / Main Dishes / Chicken Recipes

    Kung Pao Chicken

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    Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate. Text Kung Pao Chicken Add Salt & Serve formerly Menus4Moms

    This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.

    Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate.

    Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate.

    Kung Pao Chicken

    This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 30 mins
    Marinating Time 12 hrs
    Total Time 12 hrs 45 mins
    Course Main Dish
    Cuisine Chinese
    Servings 5 servings
    Calories 432

    Ingredients
      

    Marinade

    • 2 tablespoon soy sauce
    • 1 tablespoon rice cooking wine
    • 1 teaspoon cornstarch

    Sauce

    • 1 lb boneless skinless chicken, cut into bite sized pieces
    • 2-4 small dried chilies
    • 1 tablespoon fresh ginger, minced
    • 2 garlic cloves, minced
    • ½ C peanuts
    • 1 tablespoon cornstarch
    • 1 tablespoon sugar
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 2 tablespoon soy sauce
    • 2 tablespoon sesame oil
    • 1 teaspoon rice cooking wine
    • 1 tablespoon vinegar
    • 6 tablespoon oil, divided
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    Instructions

    • Marinate chicken overnight in a mixture of 2 tablespoon soy sauce, 1 tablespoon rice cooking wine, and 1 teaspoon cornstarch.
    • To make the sauce, combine the following in a small bowl: vinegar, 2 tablespoon soy sauce, sesame oil, 1 teaspoon rice cooking wine, sugar, 1 tablespoon cornstarch. Set aside.
    • Heat 4 Tbsp. oil in a wok over high heat. Cook chicken until cooked through and remove to a plate and set aside.
    • Rinse out wok and add 2 tablespoon oil. Heat oil and add chilies. [If you cannot find chilies, you can use ¼ to ½ tsp. crushed red pepper.] This makes chili oil and is what flavors the dish.
    • Stir fry chilies until they turn black, add ginger, garlic, and peppers. Stir fry until softened.
    • Add chicken to reheat. Add sauce and stir until thickened.
    • Garnish with peanuts and serve over rice.

    Notes

    Be sure to start the night before so your chicken has time to marinate for the fullest flavor.
    You can use low-sodium soy sauce if you prefer.

    Nutrition per serving

    Calories: 432 calCarbohydrates: 11 gProtein: 25 gFat: 32 gSodium: 915 mgFiber: 2 gSugar: 4 g
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    Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate. Text Kung Pao Chicken Add Salt & Serve formerly Menus4Moms
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    Posted by Mary Ann on April 30, 2013; Updated on November 15, 2019Filed Under: Chicken Recipes

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    Mary Ann Kelley

    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

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