Kung Pao Chicken Stir-fry

Why order take-out when you can make this homemade Kung Pao Chicken Stir-fry in the comfort of your own kitchen? A delicious sweet and spicy dish consisting of tender pieces of chicken, peanuts, zucchini and bell pepper in a flavorful sauce! Serve over rice or noodles.

Course Mains & Entrees

Cuisine Chinese

Keyword asian, chicken, Chinese, healthy, Kung Pao, stir fry

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 451

Author Laurie McNamara

Equipment

Ingredients

FOR THE KUNG PAO SAUCE:

1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground Szechuan peppercorns
1 teaspoon red pepper flakes more or less to preference
6 cloves garlic peeled and grated
2 teaspoon grated fresh ginger
1/3 cup Chinkiang vinegar
1/4 cup low-sodium tamari or substitute with low-sodium soy sauce
1/4 cup shaoxing wine
1 tablespoon peanut oil cold pressed, I use Spectrum

KUNG PAO STIR-FRY:

1¼ pound boneless skinless chicken breast diced into bite-size pieces
1 egg white
2 teaspoons cornstarch
1/2 teaspoon white pepper
4 teaspoons cold pressed peanut oil I use Spectrum
2 medium zucchinis quartered and diced
1 medium red bell pepper diced
1 bunch green onions cut into 1-inch strips
1/3 cup roasted peanuts lightly salted or unsalted

US Customary - Metric

Instructions

MAKE THE KUNG PAO SAUCE:

In a mixing bowl, measure and add in all of the ingredients and whisk to combine.

MAKE THE KUNG PAO STIR-FRY:

Heat 1 teaspoon peanut oil in a wok or large chefs pan on high heat.
Meanwhile, in a large mixing bowl, whisk the egg white until frothy. Add in 2 teaspoons cornstarch and white pepper, stir to combine. Toss the chicken in the egg mixture until coated.
Once your wok is very hot, work in batches (of 3) adding the chicken in an even layer, let the chicken cook for 5 to 6 minutes to form a deeply golden crust before turning and continuing to cook. Transfer the chicken to a clean dish and repeat with the remaining chicken, adding up to 2 more teaspoons of oil as needed.
Next add in the final teaspoon of peanut oil to the wok along with the diced zucchini, peppers, green onions and peanuts with a pinch of kosher salt. Toss to coat and let the vegetables cook for about 3 minutes only stirring occasionally.
When the vegetables have some color and have soften. Pour in the Kung Pao sauce and stir until thickened. About 1 to 2 minutes. Stir in the (fully) cooked chicken, tossing to coat.
Once heated through, serve with rice or rice noodles with sliced green onions, additional peanuts and red pepper flakes if desired.

Notes

Note About The Sauce: You can play with these ingredients a little, for a more vinegar-y sauce up the chinkiang vinegar or add more sugar for a sweeter sauce.

Nutrition