Description
This Kung Pao Chicken Stir Fry brings irresistible flavor to your dinner table with juicy chicken, fresh vegetables, and a quick cooking method, making it perfect for busy evenings.
Ingredients
Scale
- 2 cups boneless, skinless chicken breast (diced, about 1½ lbs)
- 4 Tbsp soy sauce
- 1 Tbsp brown sugar
- 3 Tbsp rice wine vinegar or lemon juice
- 3 Tbsp oyster sauce
- 2 Tbsp sesame oil
- 1 tsp granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp water
- 2 Tbsp cooking oil (divided)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 cup frozen corn
- ½ cup diced yellow onion
- 1 tsp garlic powder
- 1 tsp ginger powder
- 3 Tbsp peanuts
- Toppings: Sliced green onions, toasted sesame seeds, chili flakes, and lime wedges
Instructions
- Marinate the chicken in a mixture of soy sauce, brown sugar, and vinegar for 10 minutes.
- Whisk together oyster sauce, soy sauce, sesame oil, granulated sugar, cornstarch, and water for the sauce.
- Sauté the marinated chicken in one tablespoon of oil until golden brown, then set aside.
- Cook the bell peppers, corn, and onion in the same skillet until tender.
- Add garlic and ginger powder, and stir for 30 seconds until fragrant.
- Return chicken to the pan, add the sauce, and cook until the sauce thickens.
- Fold in peanuts and serve over rice, garnished with toppings.
Notes
Substitute chicken with tofu for a vegetarian version.
Feel free to add other vegetables like snap peas or broccoli.
Marinate the chicken longer for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg