Kung Pao Chicken
A classic spicy, sweet, and savory Chinese dish.
Print Recipe
Main Ingredients
- 500 g Chicken breast cut into bite-sized pieces
- 2 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon Cornstarch
- 2 tablespoon Peanut oil
- 4 Dried red chilies cut into halves
- 3 cloves Garlic minced
- 1 Bell pepper diced
- 1 Zucchini diced
- ½ cup Roasted peanuts
- 2 stalks Green onions chopped
1. Marinate chicken with soy sauce, rice vinegar, hoisin sauce, and cornstarch for 15 minutes.
2. Heat peanut oil in a wok over medium-high heat. Add dried chilies and stir-fry until fragrant.
3. Add garlic and stir-fry for a few seconds. Add chicken and cook until browned.
4. Add bell pepper and zucchini, stir-fry until tender-crisp.
5. Stir in roasted peanuts and green onions. Serve hot.
Calories: 350kcal | Carbohydrates: 15g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 2mg