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Chinese Kung Pao Chicken with Peanuts

Chinese Kung Pao Chicken with Peanuts

Spice up your dinner with Chinese Kung Pao Chicken with Peanuts. A flavorful, easy-to-make dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup snap peas
  • 1/2 cup roasted peanuts
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili paste (adjust to taste)
  • 1/4 cup chicken broth
  • for garnish Green onions, chopped

Equipment

  • Large skillet or wok
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • Spatula or wooden spoon

Method
 

  1. Slice the chicken into bite-sized pieces and toss in soy sauce and cornstarch; let sit for 10 minutes.
  2. Heat oil in a large skillet or wok over medium-high heat, then add chicken and cook until golden brown (about 5-6 minutes).
  3. Remove chicken from the pan and set aside.
  4. In the same pan, add garlic, ginger, bell peppers, and snap peas; stir-fry for 2-3 minutes until vibrant and slightly tender.
  5. Return chicken to the pan and pour in hoisin sauce, rice vinegar, chili paste, and chicken broth; stir until sauce thickens and coats everything.
  6. Toss in roasted peanuts for added crunch.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 550mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

To elevate the flavor, drizzle a small amount of sesame oil at the end of cooking. For storage, keep leftovers in an airtight container for up to 3 days in the fridge. Reheat gently. Experiment with substitutions like chicken thighs for more juiciness, cashews instead of peanuts, or different vegetables like carrots or zucchini. For gluten-free, use tamari instead of soy sauce.
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