Kung Pao Chicken Stir Fry

21
Ingredients

30m
Prep Time

20m
Cook Time

50m
Ready In

Recipe: #44075

January 19, 2025

Categories: Chicken, Peanut Chinese, One-Pot Meal, Marinate, Wok/Stir-Fry, more

recipe by:
ForeverMama

"An authentic version of Chinese Kung Pao Chicken."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (317.3 g)
Calories 668.1
Total Fat - 51.8 g
Saturated Fat - 10.4 g
Cholesterol - 166.7 mg
Sodium - 1569.9 mg
Total Carbohydrate - 16.7 g
Dietary Fiber - 3.8 g
Sugars - 6.3 g
Protein - 35.3 g
Calcium - 86 mg
Iron - 2.9 mg
Vitamin C - 78.4 mg
Thiamin - 0.2 mg

Marinate the Chicken

Step 1

Place the chicken in a medium bowl. Place the tamari or soy sauce, wine or sherry, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons of the mixture over the chicken and toss to combine; set the chicken aside.

Make the Sauce

Step 2

Add the vinegar, sugar, and sambal to the remaining marinade and whisk until the sugar is dissolved; set this sauce aside.

Step 3

Stir-fry the vegetables and aromatics. Heat a flat-bottomed wok or large frying pan over medium-high heat until very hot (a flick of water should sizzle and evaporate right away), about 2 minutes. Drizzle in 1 tablespoon of the oil, add the bell peppers and celery, and season with salt. Stir-fry with a metal spatula until crisp-tender and browned in spots, about 4 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Transfer to a plate.

Stir-fry the Chicken

Step 4

Drizzle the remaining 2 tablespoons oil into the pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more.

Step 5

Return the vegetables to the pan and stir-fry with the sauce. Add the reserved vegetables and peanuts to the pan. Re-whisk the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan, about 1 minute more. Sprinkle with the scallions if using and serve immediately with rice.