Kung Pao Beef or Chicken
Savor the bold and vibrant flavors of Kung Pao Beef or Chicken, a stir-fry masterpiece that delivers a perfect balance of spicy, savory, and sweet in every bite. This quick and easy recipe, featuring tender slices of beef or chicken, is infused with the rich, umami-packed goodness of soy sauce, hoisin sauce, and sesame oil. Stir-fried to perfection with colorful bell peppers, optional zucchini, and aromatic ginger and garlic, it’s topped with crunchy roasted peanuts and fresh scallions for an irresistible texture. A hint of dried red chilies adds the signature heat, while the dish remains customizable to your spice preference. Ready in just 35 minutes, this versatile recipe is perfect for busy weeknights when you're craving restaurant-quality Chinese takeout at home. Serve it over steamed rice or noodles for a complete, crowd-pleasing meal that’s bursting with flavor. Keywords: Kung Pao recipe, spicy stir-fry, Chinese cuisine, beef or chicken stir-fry, easy weeknight dinners.
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Recipe Information
Ingredients
- 500 grams beef or chicken (boneless, skinless, thinly sliced)
- 3 tablespoons soy sauce
- 2 tablespoons shaoxing wine or dry sherry
- 2 teaspoons cornstarch
- 1 tablespoon dark soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 6 pieces dried red chilies
- 1 tablespoon fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 1 medium zucchini (optional, diced)
- 1 cup roasted unsalted peanuts
- 2 stalks scallions (chopped)
Instructions
In a medium bowl, combine the sliced beef or chicken with 1 tablespoon of soy sauce, 1 tablespoon of shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes.
In a small bowl, prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sugar, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef or chicken in a single layer. Stir-fry for 3-4 minutes until the protein is browned and cooked through. Remove from the pan and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the dried red chilies and stir-fry for 30 seconds until fragrant, ensuring not to burn them.
Add the minced ginger and garlic, and stir-fry for another 30 seconds.
Add the diced green bell pepper, red bell pepper, and zucchini (if using). Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Return the cooked beef or chicken to the wok, along with the prepared sauce, and stir well to coat.
Toss in the roasted peanuts and chopped scallions. Stir-fry everything together for 1-2 minutes until heated through.
Serve hot over steamed white rice or noodles, and enjoy!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
