Kung Pao Chicken

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 508 calories
    • Fat 15 g
    • Sat Fat 2.5 g
    • Cholesterol 91 mg
    • Sodium 687 mg
    • Protein 38 g
    • Carbohydrate 54 g
    • Sugar 2 g
    • Fiber 2.5 g
    • Iron 3 mg
    • Calcium 51 mg


  1. Check 2tablespoons soy sauce
  2. Check 1tablespoon rice vinegar
  3. Check 1tablespoon cornstarch
  4. Check 1tablespoon hoisin sauce
  5. Check 1 1/2tablespoons peanut oil
  6. Check 1/3cup unsalted peanuts, skins removed
  7. Check 2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces
  8. Check 1teaspoon crushed red pepper flakes (or to taste)
  9. Check 2 cloves garlic, minced
  10. Check 1teaspoon peeled, minced fresh ginger
  11. Check 6 green onions, thinly sliced
  12. Check 3tablespoons chopped fresh cilantro
  13. Check 4cups cooked rice


  1. In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside. 
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned.
  3. Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens.
  4. Remove from heat. Stir in the cilantro and serve over the hot rice.