Ingredients

Adjust Servings:

	For the chicken
	2 (about 10oz) Boneless, skinless chicken breasts cut into 1-inch pieces
	1/4 cup Cornstarch
	1/2 teaspoon Salt
	1/4 teaspoon Black pepper
	2 tablespoons Vegetable oil
	For the Sauce
	2 tablespoons Dark soy sauce
	1 tablespoon Light soy sauce
	1 tablespoon Shaoxing wine or dry sherry
	1 teaspoon Sugar
	1/2 cup Chicken broth
	1/2 tablespoon Cornstarch mixed with 2 tablespoons water
	For the Stir-fry
	2 tablespoons Vegetable oil
	10-12 Dried red chili peppers adjust to your spice level
	3 Cloves Garlic minced
	1 inch Fresh ginger minced
	1 Red bell pepper cut into chunks
	1 Green bell pepper cut into chunks
	2 Green onions chopped

Nutritional information

380

Calories

30 g

Protein

20 g

Total fat

20 g

Total carbohydrates

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Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: Boneless, skinless chicken breasts: 2 (about 10oz); Cornstarch: 1/4 cup; Salt: 1/2 teaspoon; Black pepper: 1/4 teaspoon; Vegetable oil: 2 tablespoons; Dark soy sauce: 2 tablespoons; Light soy sauce: 1 tablespoon; Shaoxing wine: 1 tablespoon; Sugar: 1 teaspoon; Chicken broth: 1/2 cup; Cornstarch: 1/2 tablespoon; Vegetable oil: 2 tablespoons; Dried red chili peppers: 10-12; Cloves Garlic: 3; Fresh ginger: 1 inch; Red bell pepper: 1; Green bell pepper: 1; Green onions: 2

Features:

Cuisine:

Chinese

35 minutes
Serves 2
Medium

Ingredients

For the chicken
2 (about 10oz) Boneless, skinless chicken breasts
cut into 1-inch pieces
1/4 cup Cornstarch
1/2 teaspoon Salt
1/4 teaspoon Black pepper
2 tablespoons Vegetable oil
For the Sauce
2 tablespoons Dark soy sauce
1 tablespoon Light soy sauce
1 tablespoon Shaoxing wine
or dry sherry
1 teaspoon Sugar
1/2 cup Chicken broth
1/2 tablespoon Cornstarch
mixed with 2 tablespoons water
For the Stir-fry
2 tablespoons Vegetable oil
10-12 Dried red chili peppers
adjust to your spice level
3 Cloves Garlic
minced
1 inch Fresh ginger
minced
1 Red bell pepper
cut into chunks
1 Green bell pepper
cut into chunks
2 Green onions
chopped

Directions

Kung Pao Chicken: A Spicy and Savory Stir-Fry

This classic Chinese dish is made with chicken that is marinated in a flavorful sauce and then stir-fried with bell peppers, and green onions. It is a quick and easy dish to make, and it is sure to please everyone at the table. Dive into a delightful journey of crispy chicken, vibrant veggies, and a spicy sauce that will tantalize your taste buds.

Steps

1 Done	Coating the Chicken with Cornstarch In a bowl, combine cornstarch, salt, and black pepper.
2 Done	Toss the chicken pieces in the cornstarch mixture until well coated.
3 Done	Heat 2 tablespoons of vegetable oil in a wok or large pan over high heat. Add the chicken and stir-fry until crispy and golden. Remove the chicken and set it aside.
4 Done	Preparing the Sauce In a small bowl, mix dark soy sauce, light soy sauce, Shaoxing wine, and sugar.
5 Done	In a separate bowl, combine chicken broth and cornstarch-water mixture.
6 Done	Heat the wok or pan again and add the sauce mixture. Stir until it thickens.
7 Done	Add the crispy chicken back into the wok and coat it with the sauce.
8 Done	Stir-frying the Vegetables In the same wok, heat 2 tablespoons of vegetable oil.
9 Done	Add dried red chili pepper, stir-fry for 30 seconds.
10 Done	Add garlic and ginger and stir-fry for another 30 seconds.
11 Done	Add bell peppers and stir-fry for 2-3 minutes until they soften.
12 Done	Add green onions and stir for another minute.
13 Done	Combine the chicken, sauce, and stir-fried vegetables. Stir until everything is well coated.