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Kung Pao Chicken

Kung Pao Chicken is a spicy stir-fried chicken and vegetable recipe. The spicy sauce is made with chili sauce, boy sauce and black vinegar. 
Course Main Dishes
Cuisine Asian
Keyword chicken, chili pepper, cornstarch, dried chili peppers, kung pao, peanuts, spicy
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 Servings
Calories 388kcal

Ingredients

Marinade Ingredients:

  • 1 tablespoon chili paste
  • 1 tablespoon Chinese black vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon shaoxing wine
  • 1 1/2 pounds boneless, skinless chicken thighs trimmed and diced into bite-sized pieces

Kung-Pao Sauce Ingredients:

  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon corn starch
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon shaoxing wine
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon garlic chili sauce
  • pinch of granulated sugar

Stir Fry Ingredients:

  • 2 tablespoons oil canola, vegetable or other neutral oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/4 cup roasted peanuts
  • 3-4 dried red chilies
  • 2 green onions chopped for garnish

Instructions

  • Combine marinade ingredients and chicken in a bowl and resealable plastic bag. Marinate for 1 hour.
  • In a bowl whisk together Kung Pao Sauce ingredients.
  • After chicken has marinated, heat 1 tablespoon oil in a wok (or large skillet). Remove chicken from marinade and brown over medium-high heat. Transfer to plate set aside.
  • In the same pan you cooked the chicken in heat 1 tablespoon oil over medium-high heat. Add diced bell peppers, peanuts and chilies. Cook for 2 minutes. Return chicken to the pan. Pour in sauce mixture. Toss to coat. Continue cooking over medium-high heat until the sauce has thickened and the chicken is cooked through.
  • Transfer to serving dish. Sprinkle with green onions and serve.

Notes

My family didn't find this version too spicy, but if you'd like to keep the spice down use 1 - 2 of the dried chilies. 
We prefer chicken thighs in this recipe, but you can also substitute boneless skinless chicken breasts. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 388kcal | Carbohydrates: 10g | Protein: 38g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 905mg | Potassium: 695mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 64mg | Calcium: 39mg | Iron: 2mg