The best way to make Kung Pao Chicken

What is Kung Pao Chicken

Kung Pao chicken is so popular here in the U.S., it’d be tempting to assume that it’s a Chinese-American dish, but in fact this spicy Chinese chicken stir-fry is an authentic Sichuan dish. Preparations vary widely, but some version of this dish has existed since at least the late 19th century. At its core, Kung Pao chicken is a simple dish of chicken breast, cut up and stir-fried in “Kung Pao sauce”, primarily flavored with soy sauce, vinegar and a bit of sugar.

What's in Kung Pao Chicken?

In Sichuan province—and in many Chinese restaurants here in America—this simple chicken stir-fry would get its unique and powerful spicy heat from a handful of Sichuan (also spelled Szechuan) peppercorns. We’re calling for dried chilies instead, because they’re easier to find. Not only did we want our version of Kung Pao chicken to be easy, we also wanted to opt for healthy Kung Pao chicken ingredients when possible. A little less oil that they’d use in a restaurant (actually, probably a LOT less) and a few extra veggies. Here’s what’s in our Kung Pao chicken recipe:

• Boneless skinless chicken breast
• Soy sauce (or tamari)
• Vinegar (rice vinegar or sherry vinegar)
• Cornstarch
• Granulated sugar
• Toasted sesame oil
• Red & green bell peppers
• Green onions
• Cashews
• Dried red chili peppers
• Fresh garlic & ginger

How to Make Kung Pao Chicken

Some Kung Pao chicken recipes require you to marinate the chicken in the Kung Pao sauce before stir-frying, but we wanted this easy Kung Pao chicken recipe to be one that you can turn to on even the busiest weeknight, so we skipped that step and found that the resulting dish was no less tasty. Here’s how to make our quick, easy Kung Pao chicken stir-fry:

1. Make the Kung Pao sauce: mix the soy sauce, vinegar and sugar in a bowl. (yeah, it’s that simple.)
2. Prep the chicken! Cut the boneless, skinless chicken breast into uniform strips. This is a little easier to do if your chicken is slightly frozen. Then, toss it in a little soy sauce and cornstarch to coat.
3. Cook the chicken until crispy! Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces in sesame oil until they're cooked through and gorgeously crispy.
4. Stir-fry! Stir-fry the bell peppers until they're a little soft. Then add the scallions, cashews, ginger, garlic, and dried chili peppers. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce and cooked chicken.
5. Simmer. Let all of the flavors meld over the heat for a few more minutes. The Kung Pao sauce will thicken slightly and really coat the veggies and chicken, which is what you want.
6. Serve! We love to serve this over steaming bowls of white or brown rice.

Tools You’ll Need:

• A big, sturdy skillet or a wok if you’ve got it.
• A good spoon for stir-frying.
• Bowls for mixing.
• Cutting board.
• Sharp knife.

Ingredients

• 2 lbsBoneless skinless chicken breast, thinly sliced (about 3 chicken breasts)
• 1/4 cupLow sodium soy sauce (or tamari)
• 2 tbspCornstarch
• 3 tbspSesame oil
• 1Red bell pepper, cubed
• 1Green bell pepper, cubed
• 1Bunch green onions, white and green parts, cut into 3" pieces
• 1/2 cupCashews (or peanuts)
• 10Dried red chili peppers, cut in half to release their heat
• 6Garlic cloves, minced
• 1 tbspFresh ginger, minced or grated
• Cooked rice for serving, optional

Kung Pao Sauce

• 1/4 cupSoy sauce (or tamari)
• 1/3 cupRice vinegar (or sherry vinegar)
• 2 tbspSugar

Method

1. Make the Kung Pao sauce: combine 1/4 cup of soy sauce, rice or sherry vinegar and sugar in a bowl. Stir to combine and set aside.
2. Combine the remaining 1/4 cup of soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform. Toss chicken breast pieces in the soy sauce-cornstarch mixture to coat and set aside.
3. In a large skillet, heat the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces until lightly browned and cooked through—about 3-4 minutes total. Remove the chicken from the pan and set it aside.
4. Once all of the chicken is cooked, use the same skillet to finish the dish. Heat one tablespoon of sesame oil over medium heat. When the pan is hot, stir-fry the bell peppers for about four minutes, until they begin to soften. Add the green onions, cashews, ginger, garlic, and dried chili peppers. Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken breast. Bring the pan to a simmer, and cook until the sauce has thickened— about 2 minutes. Serve over white or brown rice. Enjoy!

Nutrition Info

• Per Serving
• Amount

• CALORIES482
• PROTEIN47 g
• CARBOHYDRATES17 g
• TOTAL FAT23 g
• DIETARY FIBER1 g
• CHOLESTEROL135 mg
• SODIUM1333 mg
• TOTAL SUGARS6 g