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Kung Pao Chicken and Vegetables
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
30 mins
Total Time
1 hr
Kung Pao Chicken does require a few Asian ingredients, but they are all good ingredients to have on hand for other Asian recipes too. Make sure you do all your prep for this recipe ahead of time because the actual cooking is super quick.
Course: Entrées
Cuisine: Asian
Keyword: Chicken, Gluten Free
Servings: 4
Calories: 352 kcal
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine or dry sherry
  • 2 teaspoons cornstarch
  • 2 tablespoons Shaoxing wine or rice wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons hoisin sauce
  • 1 inch fresh ginger grated
  • 4 teaspoons sugar
  • 2 teaspoon cornstarch
Stir Fry:
  • 2 pounds skinless boneless chicken breast, cut into bite-sized pieces
  • peanut or canola oil
  • 8 to 10 dried red chili peppers
  • 1 tablespoon Sichuan peppercorns coarsely crushed
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small zucchini diced
  • 4 scallions sliced, white and green parts separated
  • 4 ounces water chestnuts diced
  • 1 teaspoon sesame oil
  • cup unsalted roasted peanuts
  1. Combine the soy sauce, Shaoxing wine and cornstarch in a medium bowl. Add the chicken pieces and toss to coat them well. Marinate the chicken for at least 30 minutes.
  2. Make the sauce by whisking together the Shaoxing wine, balsamic vinegar, soy sauce, hoisin sauce, ginger, sugar and cornstarch. Set aside.
  3. Pre-heat a wok or large sauté pan over high heat. When the pan is hot, add a little peanut oil. Add half of the chicken pieces to the pan – be sure not to over-crowd. Let the chicken sit in the pan for one minute, then stir or toss the chicken to brown on all sides. Remove the chicken from pan and set it aside. Repeat with the remaining chicken and add it to the first batch.
  4. Add the dried chili peppers and Sichuan peppercorns to the hot pan. Stir-fry over medium-high heat for 1 minute to char the peppers. Push the charred peppers to the sides of the pan and add the red and green peppers. Stir-fry for a few minutes. Then add the zucchini and white parts of the scallions. Stir-fry all of the vegetables together until they start to soften slightly. Whisk the sauce again and add it to the pan, bringing it to a boil. Add the water chestnuts and return the cooked chicken to the pan, tossing everything together. Stir-fry for a few more minutes before adding the peanuts and sesame oil. Toss one last time.
  5. Serve over rice and top with the scallion greens.
Nutrition Facts
Kung Pao Chicken and Vegetables
Amount Per Serving
Calories 352 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 118mg39%
Sodium 739mg31%
Potassium 791mg23%
Carbohydrates 25g8%
Fiber 5g20%
Sugar 12g13%
Protein 31g62%
Vitamin A 1580IU32%
Vitamin C 73.6mg89%
Calcium 58mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.