Nut-Free Kung Pao Chicken
Indulge in the bold flavors of Nut-Free Kung Pao Chicken, a vibrant spin on the classic Chinese dish that eliminates peanuts while preserving its iconic sweet, savory, and spicy profile. Tender cubes of chicken are tossed in cornstarch for a perfectly golden crust, then wok-fried with aromatic ginger, garlic, and dried red chilies for a smoky punch. A luscious sauce featuring soy sauce, rice vinegar, oyster sauce, and brown sugar coats every bite, while crunchy water chestnuts and colorful bell peppers add texture and brightness. This allergen-friendly favorite is quick to prepare in just 40 minutes, making it ideal for busy weeknights. Serve this gluten-free option over steamed rice or noodles for a satisfying, nut-free twist on Kung Pao Chicken that everyone can enjoy!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Cornstarch
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Brown sugar
- 1 tbsp Oyster sauce
- 1 tbsp Ginger, minced
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 3 stalks Green onions, chopped
- 1 can Canned water chestnuts, drained and sliced
- 6 whole Dried red chilies
- 2 tbsp Sesame oil
- 3 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Instructions
Start by slicing the chicken breasts into bite-sized cubes and toss them with cornstarch in a bowl. Set aside.
In a small bowl, mix together soy sauce, rice vinegar, brown sugar, oyster sauce, ginger, and garlic to create the sauce. Stir well until combined.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the dried red chilies and stir-fry for about 1 minute until fragrant.
Add the chicken pieces to the skillet, season with salt and ground black pepper, and stir-fry for about 5-6 minutes or until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil and sesame oil, then add the chopped red and green bell peppers. Stir-fry for about 3 minutes until the peppers are slightly tender.
Return the cooked chicken to the skillet, add the water chestnuts and the prepared sauce. Stir everything together and let it cook for another 3-4 minutes, allowing the sauce to thicken and coat all ingredients.
Finally, add the chopped green onions, mix well, and cook for an additional minute.
Serve the Nut-Free Kung Pao Chicken hot with steamed rice or noodles.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 37.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4903 mg | 213% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.8 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3632 mg | 77% | |
*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.
