Description
Indulge in the vibrant flavors of Kung Pao Chicken Bowls, where tender chicken meets a delightful balance of sweet and spicy sauce, crunchy peanuts, and crisp vegetables. This quick-to-make dish is perfect for busy weeknights or cozy gatherings, offering a satisfying experience that will leave everyone at the table smiling.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 3 cloves fresh garlic, minced
- 2 tablespoons peanut oil
- 1 cup bell peppers, chopped (mixed colors)
- 5 dried red chilies (adjust to taste)
- 1/2 cup crushed peanuts (lightly toasted)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
Instructions
- Marinate Chicken: In a bowl, combine soy sauce and cornstarch. Add chicken pieces and let marinate for 15-20 minutes.
- Sauté Aromatics: Heat peanut oil in a large pan over medium-high heat. Add minced garlic and dried red chilies; sauté for about 30 seconds until fragrant.
- Cook Chicken: Add marinated chicken to the pan and stir-fry for 5-7 minutes until golden brown and cooked through.
- Add Veggies: Toss in chopped bell peppers and crushed peanuts; cook for another 3-4 minutes until veggies are slightly tender.
- Create Sauce: In a separate bowl, whisk together rice vinegar, brown sugar, and sesame oil. Pour over the chicken mixture and simmer for an additional 2-3 minutes.
- Serve & Enjoy: Spoon Kung Pao Chicken over rice or noodles; garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl (approximately 335g)
- Calories: 480
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg