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Servings: 4
Calories: 312kcal
Ingredients
- 1 pound boneless skinless chicken breasts cut into ¾ inch cubes
- Salt and pepper
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon rice wine
- ½ teaspoon granulated sugar
- ½ teaspoon corn starch
For the Stir Fry:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon white vinegar
- ½ cup low-sodium chicken broth
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil divided
- 1 red bell pepper cut into thin strips
- 2 cups sugar snap peas
- 3 cloves garlic minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon sesame oil for garnish
- Green onions for garnish
Instructions
- In a large mixing bowl, combine chicken, salt, pepper, soy sauce, vinegar, sugar, and cornstarch; toss to combine. Reserve.1 pound boneless skinless chicken breasts, Salt and pepper, 1 teaspoon low-sodium soy sauce, 1 teaspoon rice wine, ½ teaspoon granulated sugar, ½ teaspoon corn starch
- In a separate mixing bowl, whisk together the soy sauce, vinegar, chicken broth, sugar, and cornstarch. Reserve.1 tablespoon low-sodium soy sauce, 1 tablespoon white vinegar, ½ cup low-sodium chicken broth, 1 tablespoon granulated sugar, 2 teaspoons cornstarch
- Heat 1 tablespoon vegetable oil in a wok over medium-high heat.3 tablespoons vegetable oil
- Add the chicken to the hot oil in one single layer; cook on all sides until done, about 4 to 5 minutes. Remove the chicken from the pan and return the pan to the burner.
- Add the remaining vegetable oil to the pan and heat over high heat.
- Stir in peppers and snap peas; cook for 2 to 3 minutes or until just tender. Stir in the minced garlic and ginger; cook for 20 seconds.1 red bell pepper, 2 cups sugar snap peas, 3 cloves garlic, 2 tablespoons minced fresh ginger
- Add the chicken back into the pan and toss to combine.
- Stir previously prepared sauce and then pour it over the chicken; toss to coat all the ingredients. Cook and toss for another minute or two or until the sauce thickens. Remove from heat.
- Drizzle with sesame oil, garnish with green onions and red pepper flakes if you like, and serve.1 tablespoon sesame oil, Green onions
Notes
- Marinate: For even more flavorful chicken, let it marinate for up to an hour if you have time.
- Heat: Adjust the amount of dried chilies and red pepper flakes to suit your spice tolerance.
- Ginger: While fresh ginger adds a sharp, tangy taste, powdered ginger is more subtle and blends differently with the sauce. Stick with fresh for this recipe if you can, but ginger powder can be used in a pinch.
- Vegetables: Swap sugar snap peas for broccoli, green beans, or even zucchini depending on what’s available or your preference.
- Chicken: You can substitute chicken thighs if desired. Beef or shrimp make great alternatives in this dish too, and tofu or tempeh are great veggie options. Just adjust the cooking time accordingly to ensure they're cooked properly.
- Soy Sauce: I used low-sodium soy sauce, but dark soy sauce or light soy sauce can be used as well. Just add a little less and adjust the amount to taste. Tamari is a great gluten-free alternative too.
- Peanuts: This version of Kung Pao Chicken is Guizhou-style, which means it doesn't add peanuts. However, you can add crushed unsalted peanuts or cashews as a garnish if desired.
Storage and Reheating Instructions
- Cool and Airtight: Let the Kung Pao Chicken cool to room temperature before you pack it away. Use airtight containers to store the leftovers in the refrigerator.
- Refrigerate: Keep the leftovers in the fridge and, for the best quality, try to eat the leftovers within three days.
- Freeze: Freeze leftovers in freezer-safe containers or zip lock bags for up to three months. Thaw before reheating.
- Reheat: When ready to eat, reheat the Kung Pao Chicken gently over medium heat on the stove or zap it for a couple of minutes in the microwave until piping hot. Add a splash of water if the sauce has thickened too much in the fridge.
Nutrition
Calories: 312kcal | Carbohydrates: 12g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 334mg | Potassium: 648mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1498IU | Vitamin C: 70mg | Calcium: 37mg | Iron: 2mg
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