Kung Pao Chicken for Two
Elevate your weeknight dinners with this vibrant and flavorful Kung Pao Chicken for Two! Perfectly portioned for an intimate meal, this quick and easy stir-fry blends tender, marinated chicken with crisp bell peppers, zucchini, and the crunch of roasted peanuts. Infused with a bold, sweet-and-savory sauce featuring soy sauce, hoisin, chili paste, and a touch of Shaoxing wine, every bite packs the signature spicy kick that makes this a takeout favorite. With just 15 minutes of prep and cook time, this dish is ideal for busy nights and pairs beautifully with steamed rice for a satisfying, restaurant-quality experience at home. Perfect for small households, this recipe delivers big flavors in a perfectly sized portion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 3 tablespoons chicken stock
- 1.5 tablespoons hoisin sauce
- 1 teaspoon sugar
- 2 teaspoons rice vinegar
- 1.5 teaspoons chili paste (e.g., sambal oelek)
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 5 pieces dried red chilies (optional)
- 1 small bell pepper, diced
- 0.5 medium zucchini, diced
- 2 pieces green onions, sliced
- 0.25 cup roasted peanuts
- 2 servings steamed rice (for serving, optional)
Instructions
Cut the chicken breast into bite-sized cubes and toss in a bowl with 2 teaspoons of cornstarch and 1 tablespoon of soy sauce. Let it marinate for 10 minutes while preparing other ingredients.
In a small bowl, whisk together remaining soy sauce (1 tablespoon), Shaoxing wine, chicken stock, hoisin sauce, sugar, rice vinegar, and chili paste. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through, about 4–5 minutes. Remove to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil along with the sesame oil. Toss in the minced garlic, ginger, and dried red chilies (if using). Stir-fry until fragrant, about 30 seconds.
Add the diced bell pepper and zucchini to the skillet. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour in the sauce you prepared earlier. Stir everything together and let the sauce thicken slightly, about 2–3 minutes.
Add the sliced green onions and roasted peanuts, and toss to combine. Cook for another minute to allow the flavors to meld together.
Serve immediately over steamed rice, if desired, and enjoy!
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 28.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 24.2 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1715 mg | 36% | |
*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.
