Kung Pow Chicken
Experience the bold and vibrant flavors of authentic Kung Pao Chicken, a classic Chinese stir-fry that strikes the perfect balance between savory, spicy, and slightly sweet. Tender, marinated chicken breast is wok-fried to golden perfection alongside crisp red bell peppers, zucchini, and aromatic garlic and ginger. Dried red chilies and roasted peanuts bring heat and crunch, while a rich, umami-packed sauce made with oyster sauce, dark soy sauce, and Shaoxing wine ties it all together. Ready in just 35 minutes, this quick and flavorful dish is perfect for weeknight dinners or an impressive homemade takeout experience. Serve over a bed of fluffy steamed rice or noodles for a complete meal bursting with irresistible Asian-inspired flavors.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 6 pieces Dried red chilies
- 3 cloves Garlic cloves
- 1 tablespoon Ginger
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 cup Roasted peanuts
- 2 stalks Scallions
- 1 teaspoon Sugar
- 1 tablespoon Oyster sauce
- 1 teaspoon Dark soy sauce
- 3 tablespoons Chicken stock
Instructions
Cut the chicken breast into bite-sized pieces and place it in a bowl.
Add 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of cornstarch, and 1 teaspoon of salt to the chicken. Mix well to coat, and let it marinate for 10 minutes.
While the chicken marinates, prepare the sauce by mixing 1 teaspoon of sugar, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, and 3 tablespoons of chicken stock in a small bowl. Set aside.
Deseed and slice the red bell pepper and zucchini into small, bite-sized pieces. Mince the garlic and ginger, and cut the scallions into 1-inch pieces.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
Add the dried red chilies and stir-fry for 30 seconds until aromatic, being careful not to burn them.
Add the marinated chicken and stir-fry until the chicken is golden brown and mostly cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic, ginger, red bell pepper, and zucchini. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok and pour the prepared sauce over the mixture. Stir everything together well, ensuring the chicken and vegetables are evenly coated in the sauce.
Add the roasted peanuts and scallions, and stir-fry for another 1-2 minutes.
Remove the wok from the heat and serve the Kung Pao Chicken immediately with steamed rice or noodles.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 874 mg | 19% | |
*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.
