Description
Experience the vibrant and zesty flavors of this Easy Kung Pao Chicken recipe, where tender chicken is perfectly balanced with crunchy peanuts and colorful vegetables. This dish embodies the perfect harmony of savory, spicy, and slightly sweet notes, all enveloped in a quick and delicious sauce. Ready in under 30 minutes, it’s ideal for busy weeknights or impressing guests at gatherings. Customize your stir-fry with your favorite veggies or adjust the heat to suit your taste buds. Serve it over steamed rice or noodles for a satisfying meal that bursts with flavor in every bite.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 bell peppers (red and green)
- 3 green onions
- 3 cloves garlic
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons peanut butter
- 1 cup peanuts (optional for garnish)
Instructions
- 1. Prepare Your Ingredients: Chop vegetables and cut chicken into bite-sized pieces.
- 2. Make the Sauce: Whisk together soy sauce, rice vinegar, peanut butter, minced garlic, sugar, and cornstarch in a bowl; set aside.
- 3. Cook the Chicken: Heat oil in a skillet over medium-high heat. Cook diced chicken for about five minutes until browned.
- 4. Add Vegetables: Stir in bell peppers and green onions; stir-fry for another three to four minutes until tender-crisp.
- 5. Combine Everything: Pour the sauce over cooked chicken and veggies; stir well and cook for an additional two minutes until thickened.
- 6. Serve It Up: Plate your kung pao chicken warm over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 375
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Use fresh ingredients for better flavor. Adjust spice level by adding more or fewer chili flakes. Marinate the chicken for at least 15 minutes for enhanced flavor.