Kung Pao Chicken
A flavorful stir-fried dish featuring tender chicken, crunchy cashews, and vibrant vegetables, perfect for a festive meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 2 Chicken breasts
- 1 cup Cashews
- 1 Bell pepper, chopped
- 1 Zucchini, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 2 tablespoons Cornstarch
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 Scallions, chopped
- 1 teaspoon Red pepper flakes
- 2 tablespoons Vegetable oil
Instructions
- Cut the chicken into bite-sized pieces and marinate with soy sauce, rice vinegar, and cornstarch for about 30 minutes.
- Heat vegetable oil in a large pan over medium-high heat.
- Add marinated chicken and stir-fry until browned and cooked through.
- Add garlic and ginger, cooking until fragrant.
- Toss in the bell peppers, zucchini, and cashews, stir-frying for another 3-4 minutes.
- Mix soy sauce, sugar, and red pepper flakes in a bowl and pour over the stir-fry, tossing everything together.
- Cook for an additional 2 minutes until well combined.
- Garnish with chopped scallions and serve hot over rice.
Notes
For alternative proteins, try tofu or shrimp. Adjust spice levels to your preference by modifying red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg
Find it online: https://sousviderecipe.com/kung-pao-chicken/