Meal Prep · Chinese
Kung Pao Chicken
Experience the fiery, sweet, and savory symphony of this classic Szechuan stir-fry.
Ingredients
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Step-by-step- In a bowl, combine chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1/2 tsp sesame oil. Marinate for at least 15 minutes.
- In a separate small bowl, whisk together 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp Shaoxing wine, 1 tbsp sugar, 1 tsp cornstarch, and 1/4 cup chicken broth to make the sauce. Set aside.
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove chicken from the wok and set aside.
- Add the remaining 1 tbsp vegetable oil to the wok. Add dried red chilies and stir-fry for 15-30 seconds until fragrant (be careful not to burn them). Add minced garlic, grated ginger, and white parts of the scallions; stir-fry for another 30 seconds.
- Add diced bell pepper and onion, stir-fry for 2-3 minutes until slightly softened.
- Return the cooked chicken to the wok. Give the prepared sauce a quick whisk and pour it over the chicken and vegetables. Stir continuously until the sauce thickens and coats everything, about 1-2 minutes.
- Stir in the roasted peanuts and green parts of the scallions. Serve immediately with steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftovers in an airtight container in the refrigerator.
Freezer Up to 2 months
Allow to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water or broth, or in the microwave until heated through. Be careful not to overcook the chicken.
Chef’s Corner
- For extra crispiness, you can lightly coat the chicken in an additional tablespoon of cornstarch before frying.
- Adjust the number of dried chilies to your preferred spice level. For more heat, slice them open to expose the seeds.
- Always have all your ingredients prepped and ready (mise en place) before you start cooking, as stir-frying is a very quick process.
