Kung Pao Chicken Recipe

The All-Purpose Chinese Stir Fry Brown Sauce in this Kung Pao Chicken is perfectly balanced, making it healthier than our favorite takeout. The umami flavors are also very satisfying. And it's done in less than 30, too!

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Ingredient

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Direction

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For Chicken Velvet MarinadeCombine fish sauce, cornstarch, egg whites, salt, and chicken in a bowl.Cover, mix well, and wait 15–20 minutes.

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Simmer Sauce Add Chinese cooking wine, Oyster Sauce, Soy Sauce, Sesame Oil, Black Vinegar, and cornstarch and stir.

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Stir-Fry Preheat wok or deep pan. A few drops of oil. Add peanuts and roast well. Remove from wok and set.

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Heat oil to smoking point. Small batches of marinated chicken should be stir-fried until lightly browned. Do not overcrowd the pan. Remove chicken from pan and reserve.

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Clean the wok and add oil. Stir fry red chiles, onions, garlic, and ginger in the wok until cooked. Continue stir-frying with zucchini and red capsicum.

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Lower the heat and simmer the stir-fry sauce for 3-5 minutes with cooked chicken. Serve hot with roast peanuts and spring onions after removing from heat.

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Calories: 331kcal | Carbohydrates: 21g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1090mg | Potassium: 679mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2802IU | Vitamin C: 144mg | Calcium: 61mg | Iron: 2mg

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Kung Pao Chicken Recipe

The All-Purpose Chinese Stir Fry Brown Sauce in this Kung Pao Chicken is perfectly balanced, making it healthier than our favorite takeout. The umami flavors are also very satisfying. And it's done in less than 30, too!

Ingredient

Direction

For Chicken Velvet MarinadeCombine fish sauce, cornstarch, egg whites, salt, and chicken in a bowl.Cover, mix well, and wait 15–20 minutes.

Simmer Sauce Add Chinese cooking wine, Oyster Sauce, Soy Sauce, Sesame Oil, Black Vinegar, and cornstarch and stir.

Stir-Fry Preheat wok or deep pan. A few drops of oil. Add peanuts and roast well. Remove from wok and set.

Heat oil to smoking point. Small batches of marinated chicken should be stir-fried until lightly browned. Do not overcrowd the pan. Remove chicken from pan and reserve.

Clean the wok and add oil. Stir fry red chiles, onions, garlic, and ginger in the wok until cooked. Continue stir-frying with zucchini and red capsicum.

Lower the heat and simmer the stir-fry sauce for 3-5 minutes with cooked chicken. Serve hot with roast peanuts and spring onions after removing from heat.

Calories: 331kcal | Carbohydrates: 21g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1090mg | Potassium: 679mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2802IU | Vitamin C: 144mg | Calcium: 61mg | Iron: 2mg

Nutrition

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