Best Easy Kung Pao Chicken You’ll Love

Kung Pao Chicken is a classic Chinese dish known for its bold mix of spicy, sweet, and savory flavors. This recipe uses tender chicken pieces, crunchy peanuts, and crisp water chestnuts, all tossed in a flavorful sauce. It’s quick to make and perfect for a tasty weeknight dinner.

Ingredients to make this Kung Pao Chicken

• 2 tablespoons white wine, divided

• 2 tablespoons soy sauce, divided

• 2 tablespoons sesame oil, divided

• 1 ½ teaspoons cornstarch

• 1 pound skinless, boneless chicken breast, cut into bite-sized chunks

• 2 tablespoons hot chili paste (adjust to your spice level)

• 1 ½ tablespoons brown sugar

• 1 teaspoon distilled white vinegar

• 1 (8-ounce) can water chestnuts, drained

• 3/4 cup chopped peanuts

• 4 green onions, chopped

• 1 tablespoon minced garlic

Directions

1. Marinate the chicken:
   In a bowl, mix 1 tablespoon white wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and cornstarch. Add the chicken chunks and toss until evenly coated. Let it sit for about 10 minutes.

2. Make the sauce:
   In a small bowl, whisk together the remaining white wine, soy sauce, sesame oil, chili paste, brown sugar, and vinegar until smooth.

3. Cook the chicken:
   Heat a little oil in a large pan or wok over medium-high heat. Add the chicken and stir-fry until it’s browned and cooked through, about 5 to 6 minutes. Remove it from the pan and set aside.

4. Sauté aromatics:
   In the same pan, add garlic and green onions. Stir for about a minute until fragrant.

5. Combine and finish:
   Return the chicken to the pan. Add the water chestnuts and peanuts. Pour the sauce over everything and stir well. Cook for another 2 to 3 minutes, letting the sauce thicken and coat the ingredients.

6. Serve:
   Plate your Kung Pao Chicken over steamed rice or noodles and enjoy!

Prep Time

• Prep: 10 minutes

• Cook: 15 minutes

• Total: 25 minutes

Nutrition (per serving, 4 servings) about this Kung Pao Chicken

• Calories: ~350

• Protein: ~30g

• Carbs: ~15g

• Fat: ~18g

• Fiber: ~2g

• Sugar: ~8g

• Sodium: ~700mg

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes, thighs work great and will make the dish a bit juicier.

Q: How spicy is this dish?
A: The heat depends on how much chili paste you add. Adjust to your taste.

Q: Can I prepare this ahead of time?
A: You can marinate the chicken earlier, but it’s best to cook the dish fresh.

Q: What if I don’t have water chestnuts?
A: Try using celery or bell peppers for a similar crunch.

Source: www.allrecipes.com