Description

Kung Pao Chicken Stir Fry is a delightful dish that combines chicken, vibrant bell peppers, and crunchy peanuts in a savory sauce. Perfect for a quick and flavorful dinner, this recipe is all about ease and irresistible taste.

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

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Instructions

Marinate the chicken in soy sauce, brown sugar, and rice vinegar for 10 minutes.
Whisk together the oyster sauce, soy sauce, sesame oil, granulated sugar, cornstarch, and water until smooth.
Heat cooking oil in a skillet and sear the marinated chicken until browned and cooked through.
Sauté bell peppers, corn, and onion in the same skillet until tender-crisp.
Add garlic powder and ginger powder, cooking for 30 seconds until fragrant.
Combine chicken and sauce in skillet; cook until sauce thickens and coats everything.
Fold in peanuts, garnish, and serve over rice or in lettuce wraps.

Notes

Substitute chicken with tofu or tempeh for a vegetarian option.
Adjust spice levels by adding more or less chili flakes based on preference.
Mix in your favorite seasonal vegetables for added variety.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 7g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg