Quick and Easy Kung Pao Chicken for Two
Satisfy your takeout cravings in just 25 minutes with this Quick and Easy Kung Pao Chicken for Two! Perfectly portioned for a cozy dinner, this recipe features tender bites of chicken, vibrant red bell pepper, crisp zucchini, and crunchy roasted peanuts, all tossed in a savory, slightly sweet, and mildly spicy sauce. Infused with the bold flavors of garlic, ginger, and dried red chilies, this dish delivers the authentic taste of your favorite Chinese-style stir-fry without leaving your kitchen. Whether served over steamed rice or noodles, this quick and flavorful dish is a must-try for busy weeknights when you're short on time but big on flavor.
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Recipe Information
Ingredients
- 200 grams Boneless skinless chicken breast
- 2 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Vegetable oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 4 pieces Dried red chilies
- 1 medium Red bell pepper, diced
- 1 small Zucchini, diced
- 3 tablespoons Roasted peanuts
- 1 teaspoon Brown sugar
- 1 teaspoon Rice vinegar
- 1 tablespoon Hoisin sauce
- 2 tablespoons Water
- 2 stalks Green onions, sliced
Instructions
Cut the chicken breast into small bite-sized cubes and place in a bowl. Add 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Stir well to coat and set aside to marinate for 5-10 minutes.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, brown sugar, rice vinegar, hoisin sauce, and water. Set aside the sauce mixture.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4-5 minutes or until lightly browned and cooked through. Remove the chicken from the pan and set it aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the chicken to the skillet along with the roasted peanuts. Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Garnish with sliced green onions and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 861 mg | 18% | |
*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.
