Kung Pao Chicken Recipe

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2 votes | 1022 views

Versatile, quick, easy, healthy stir fry.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.30 view details


  1. To make Marinade : Combine 2 Tbls wine, 2 Tbls soy sauce, 1 Tbls oil, and cornstarch together in a ziploc bag. Add in chicken pieces. Toss to coat, and marinate for at least 30 minutes.
  2. To make Sauce: Combine 3 Tbls wine, 3 Tbls soy cause, 1 Tbls oil, chili paste, vinegar and sugar. Set aside.
  3. Chop all the veggies that you are going to use and set aside. Once chicken is done marinating saute in large skillet until meat is cooked through. Remove from pan. Saute your 2 cups of veggies in the pan, until they are tender. Remove from pan. Turn the heat down on the pan and add in the garlic, onion, and waterchestnuts. Saute for about a minute, and then add in the sauce. Heat slowly until the sauce becomes aromatic. Add back in the chicken and veggies. Cook for just a minute to heat through, and the sauce starts to thicken. If you like a thicker sauce you can add in more cornstarch dissolved in water at this point.
  4. Serve over white rice. Top with chopped peanuts.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 270g
Recipe makes 4 servings
Calories 409  
Calories from Fat 161 39%
Total Fat 18.04g 23%
Saturated Fat 3.3g 13%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 1866mg 78%
Potassium 692mg 20%
Total Carbs 37.32g 10%
Dietary Fiber 8.9g 30%
Sugars 9.27g 6%
Protein 23.02g 37%
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