Kung Pao Chicken

Feeling a little spicy today?

This dish is seriously one of my new favorites. I {heart} Chinese food, and I especially {heart} anything spicy, so this was a match made in heaven.

It’s really a simple recipe that you can whip together in no time!

Start off by chopping your peppers and chicken into bite-sized pieces.

Add your peppers, peanuts, and red chilies {leave them whole for a hint of spice, or break them up for extreme heat}.

Add your sauce ingredients : Soy Sauce, Dry Sherry {or Chinese Rice Wine}, and White Wine Vinegar.

Stir fry until the chicken is cooked through {just a few more minutes}.

Then you can place the lid on and let it sit for another few minutes off the heat. This gives the chilies a chance to become more fragrant and the chicken to get nice and moist.

You’ll think you’ve died and went to PF Chang’s heaven!

Here’s the recipe – make it! enjoy it!

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

Kung Pao Chicken

Kung Pao Chicken is really a simple recipe that you can whip together in no time!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dinner

Cuisine: Asian

Servings: 6

Calories: 252 kcal

Author: Shawn

Ingredients

• 12 oz skinless boneless chicken , (cut into bite sized pieces)
• 1/2 tsp salt
• 1 egg white
• 2 tbsp corn starch
• 4 tbsp canola oil, divided
• 2 cloves garlic, crushed
• 2 tsp ginger, crushed
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 5-7 dried red chilies, found in the Mexican Isle
• 1/2 cup unsalted peanuts
• 2 tbsp light soy sauce
• 1 tbsp dry sherry, or Chinese rice wine
• 1 tbsp white wine vinegar

US Customary - Metric

Instructions

• In a mixing bowl combine chicken, salt, egg white, corn starch and 1 tbsp oil.  Coat thoroughly.
• Heat remaining oil in a preheated wok (or skillet). Add garlic and ginger and stir-fry for 30 seconds.
• Add the chicken to the wok and stir-fry for 4-5 minutes, or until browned.
• Stir in the bell peppers, chilies, peanuts, soy sauce, sherry, and wine vinegar and cook for a further 2-3 minutes, until the chicken is cooked through.

Nutrition

Calories: 252kcal | Carbohydrates: 8g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 591mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 42mg | Calcium: 15mg | Iron: 1mg

Keywords: Chicken, Kung Pao, Spicy

DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!