Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
I love this Kung Pao Chicken so much! Oh, man, you need this in your life! Serve this with rice, and you have yourself a meal to remember! Have a blessed day, friends. Enjoy!
Ingredients:
Marinade:
1 tbsp rice wine, or white wine
1 tsp cornstarch
1 lb. chicken, boneless, skinless, cut into chunks
2 tbsp soy sauce
Kung Pao Sauce:
1 tsp sesame oil
1 tsp ground ginger
3 cloves garlic, minced
3 tbsp soy sauce
1 tsp crushed red pepper flakes
1 tbsp rice wine, or white wine
1/4 c chicken broth
1 tbsp cornstarch
Stir-Fry:
1 red bell pepper, diced
1/4 c dry roasted peanuts
3 tbsp vegetable oil, divided
1/4 c diced green onion, sliced thinly
Directions:
For the Kung Pao Chicken Marinade:
1. In a large mixing bowl, add the rice wine, 1 tsp cornstarch, and 2 tbsp of soy sauce. Stir until well blended.
2. Add the chicken and toss until well coated by the marinade. Let the chicken rest for at least 15 minutes.
For the Kung Pao Chicken Sauce:
1. Add 1 tbsp of rice wine, 1 tbsp of cornstarch, garlic, ginger, chicken broth, sesame oil, and 3 tbsp of soy sauce. Stir until well blended.
To Prepare Everything:
1. Place a large skillet on the stove and turn the heat to medium-high.
2. Add 2 tbsp of vegetable oil and allow it to become hot.
3. Add the chicken and cook each side for 8 minutes or until golden brown.
4. Add the rest of the vegetable oil and bell pepper slices. Stir and cook for 4 minutes or until soft.
5. Add the peanuts, then stir and cook for about a minute.
6. Add the sauce, then stir and cook for 2 minutes or until the texture becomes thick.
7. Add the green onions and stir until well mixed.
8. Serve hot and enjoy!
Nutrition Facts:
Calories: 322kcal | Carbohydrates: 12g | Protein: 17g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 1209mg | Potassium: 473mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1316IU | Vitamin C: 50mg | Calcium: 29mg | Iron: 2mg
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