Kung Pao Chicken
Kung Pao Chicken - quick and easy chicken stir fry packed with veggies and a little kick. Add whatever veggies you want and have dinner ready in minutes!
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 5 Tablespoons white wine or chicken broth divided
- 5 Tablespoons soy sauce divided
- 2 Tablespoons sesame oil divided
- 2 Tablespoons cornstarch divided
- 2 Tablespoons water divided
- 1 Tablespoon chili garlic paste
- 3 teaspoons rice wine vinegar
- 6 teaspoons brown sugar
- 2 teaspoons vegetable oil
- 2 cups vegetables chopped
- 1 small can water chestnuts
- 1 Tablespoon garlic chopped
- 2 green onions finely chopped
- chopped peanuts for garnish
Instructions
- In a large zip top bag, combine 2 Tbsp wine or chicken broth, 2 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp cornstarch dissolved with 1 Tbsp water.
- Add chicken. Toss to coat. Marinate in the fridge for 30-60 minutes.
- Meanwhile make the sauce. Mix together 3 Tbsp wine or chicken broth, 3 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp cornstarch dissolved in 1 Tbsp water, chili paste, vinegar, and brown sugar. Set aside.
- Heat a large skillet over high heat. Add the marinated chicken. Brown the chicken for 4-5 minutes, or until it is cooked. Remove from pan, cover with foil to keep it warm.
- Reduce the heat to medium high heat. Add vegetable oil to the pan. Mix in veggies and cook for 4-5 minutes, until crisp tender. Mix in garlic and water chestnuts. Cook for 2 minutes.
- Add chicken back to the pan. Pour sauce over the chicken. Mix and bring to a boil. Cook for 2-3 minutes until the sauce starts to thicken.
- Serve immediately over rice topped with green onions and chopped peanuts
Notes
Adapted from All Recipes
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 20g | Protein: 27g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 1177mg | Fiber: 1g | Sugar: 6g
