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Best Easy Kung Pao Chicken Recipe

Name: Best Easy Kung Pao Chicken Recipe
Total time: 30 min
Yield: 200 g
Ingredients: Boneless skinless chicken breast 1 lb; Peanuts, unsalted 0.5 cup; Green onion 4 pieces; Dried red chilies 10 pieces; Sichuan peppercorns 1 tsp; Cornstarch 2 tbsp; Vegetable oil 2 tbsp; Soy sauce 2 tbsp; Shaoxing wine 1 tbsp; Rice vinegar 2 tsp; Sugar 2 tsp; Garlic 2 cloves; Ginger 1 tbsp

This iconic Sichuan chicken dish features tender diced meat stir-fried with peanuts, dried chilies, and Sichuan peppercorns for a bold, numbing heat. Packed with high protein and big on flavor, it's a satisfying choice for anyone on a calorie deficit or following a 1500 calorie meal plan.

Cook 30 min Difficulty NORMAL 310 kcal

#high protein #low carb #diabetic friendly

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Ingredients

Main ingredients

Boneless skinless chicken breast 1 lb
Peanuts, unsalted 0.5 cup
Green onion 4 pieces
Dried red chilies 10 pieces
Sichuan peppercorns 1 tsp
Cornstarch 2 tbsp
Vegetable oil 2 tbsp

Seasonings/Sauce

Soy sauce 2 tbsp
Shaoxing wine 1 tbsp
Rice vinegar 2 tsp
Sugar 2 tsp
Garlic 2 cloves
Ginger 1 tbsp

Nutrition summary

Carbohydrates 14 g 18%

Protein 28 g 36%

Fat 15 g 46%

Serving size 200g

Cooking steps

1

Cut the chicken breast into 1/2-inch cubes and toss with 1 tablespoon soy sauce and the cornstarch; set aside for 10 minutes.
2

Mix the remaining soy sauce, Shaoxing wine, rice vinegar, and sugar in a small bowl to make the sauce. Mince garlic and ginger, and slice green onions.
3

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add dried red chilies and Sichuan peppercorns, stirring for 30 seconds until fragrant but not burnt.
4

Increase heat to high. Add chicken pieces in a single layer and stir-fry until just turning golden and cooked through, about 3-4 minutes. Remove chicken and set aside.
5

Add the remaining oil, garlic, ginger, and green onions to the pan. Stir-fry for 1 minute. Return chicken to the wok, add peanuts and the sauce, and stir-fry for 2-3 minutes until everything is well coated. Serve hot.

Personalized Q&A

Q. What’s the key ingredient in this Kung Pao Chicken recipe?

The key ingredient is boneless skinless chicken breast, which provides high protein and serves as the foundation of the dish’s tender texture. The accompanying peanuts, Sichuan peppercorns, and dried chilies define the classic flavor profile and signature numbing heat.

Q. What’s the most important cooking point for Kung Pao Chicken?

High heat stir-frying is crucial. Start with medium-high heat for the aromatics, then raise it to high when adding the chicken. Cooking the chicken in a single layer ensures even browning and prevents steaming, producing juicy and tender bites.

Q. How can I avoid overcooking the chicken or burning the spices?

Quickly fry the chilies and Sichuan peppercorns for only 30 seconds on medium-high heat to release flavors without burning. Stir-fry the chicken just until it turns golden and remove it promptly. Keeping a close eye during these steps will prevent bitterness and dryness.

Q. What’s the nutrition breakdown per serving?

Each serving (200g) provides about 310 kcal with 14g carbohydrates (18%), 28g protein (36%), and 15g fat (46%). This balance delivers high protein while keeping carbs moderate, making it a smart choice for calorie-conscious eaters and those on a 1500 calorie meal plan.

Best Easy Kung Pao Chicken Recipe

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