Quick Kung Pao Chicken That Beats Takeout in 30 Minutes
A quick and easy Kung Pao Chicken recipe that surpasses takeout in flavor and satisfaction, made in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: None
Ingredients
Scale
- 1 lb Chicken Thighs (or chicken breast)
- 2 tbsp Cornstarch
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Rice Vinegar
- 2 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 tbsp Sugar
- 2 tbsp Vegetable Oil
- 1 medium Red Bell Pepper (chopped)
- 2 stalks Green Onions (chopped)
- 3 pieces Dried Sichuan Red Chilies
- 0.5 cup Roasted Peanuts
Instructions
- Marinate the chicken in a bowl with cornstarch, 1 tablespoon of soy sauce, and oyster sauce for 10-15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and stir-fry the marinated chicken until golden brown (about 5-7 minutes). Remove chicken and set aside.
- In the same skillet, add remaining oil, then stir-fry garlic, ginger, and dried chilies for 30 seconds.
- Add the chopped red bell pepper and cook for 2 minutes.
- Return the chicken to the skillet, add remaining soy sauce, sugar, rice vinegar, and peanuts, and stir for another 2-3 minutes.
Notes
For a milder version, adjust the amount of Sichuan chilies according to your taste. Use fresh ingredients for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg