Kung Pao Chicken

If you’re looking for a delicious and well-balanced meal, this Kung Pao Chicken with detailed ingredients and calorie count is a great choice. This classic Chinese dish features tender chicken stir-fried with peanuts, bell peppers, and a savory sauce, all while providing clear nutritional information to help you keep track of your calorie intake.

Ingredients of Kung Pao Chicken

• Chicken Breast (boneless, skinless, 1 lb / 450g)
• Peanuts (1/4 cup / 35g)
  • Calories: ~200 calories
• Bell Peppers (1 medium, diced)
  • Calories: ~25 calories
• Zucchini (1 small, diced)
  • Calories: ~20 calories
• Green Onions (3-4, chopped)
  • Calories: ~10 calories
• Garlic (2 cloves, minced)
  • Calories: ~10 calories
• Ginger (1-inch piece, minced)
  • Calories: ~5 calories
• Dried Red Chilies (6-8, whole)
  • Calories: ~10 calories
• Soy Sauce (2 tablespoons)
  • Calories: ~20 calories
• Rice Vinegar (1 tablespoon)
  • Calories: ~3 calories
• Hoisin Sauce (1 tablespoon)
  • Calories: ~30 calories
• Sugar (1 tablespoon)
  • Calories: ~50 calories
• Cornstarch (1 tablespoon, for thickening)
  • Calories: ~30 calories
• Vegetable Oil (2 tablespoons, for cooking)
  • Calories: ~240 calories
• Total Approximate Calories:
• 1,333 calories for the entire dish (serves 3-4)

Instructions for Cooking Kung Pao Chicken:

1: Prepare the Chicken
Start by cutting the boneless, skinless chicken breast into small bite-sized cubes, about 1-inch pieces. This will help ensure even cooking.

2: Marinate the Chicken
In a bowl, add the cubed chicken along with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well until the chicken is evenly coated. Set the chicken aside to marinate for about 15-20 minutes. This will help tenderize the chicken and give it a crispy coating once cooked.

3: Prepare the Sauce
While the chicken is marinating, prepare the Kung Pao sauce. In a separate small bowl, combine the remaining soy sauce (1 tablespoon), rice vinegar (1 tablespoon), hoisin sauce (1 tablespoon), and sugar (1 tablespoon). Stir the mixture until the sugar dissolves completely. Set the sauce aside.

4: Prep the Vegetables
Dice the bell peppers and zucchini into small pieces. Slice the green onions into thin rings, and mince the garlic and ginger. Prepare the dried red chilies by leaving them whole, or you can cut them for extra heat, depending on your preference.

5: Cook the Chicken
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the marinated chicken to the pan. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.

6: Sauté the Aromatics
In the same pan, add the garlic, ginger, and dried red chilies. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

7: Stir-Fry the Vegetables
Next, add the diced bell peppers and zucchini to the pan. Stir-fry for 3-4 minutes, allowing the vegetables to soften slightly but still retain their crunch. Add the green onions during the last minute of cooking.

8: Combine the Chicken and Sauce
Return the cooked chicken to the pan with the vegetables. Pour in the prepared Kung Pao sauce, and stir to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and the chicken and vegetables are fully coated.

9: Add the Peanuts
Finally, toss in the peanuts and give the mixture a final stir. The peanuts will add a nice crunch and complement the other flavors.

10: Serve
Serve the Kung Pao Chicken hot, either on its own or over steamed rice or noodles. Garnish with extra chopped green onions or additional peanuts for added flavor and texture.

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Tips for the Perfect Kung Pao Chicken:

• Adjust the Spice Level: If you like your Kung Pao Chicken spicier, add more dried red chilies or a dash of chili paste to the sauce.
• For Crispy Chicken: To make the chicken extra crispy, you can lightly dust the marinated chicken in additional cornstarch before frying it.
• Veggie Variations: Feel free to add other vegetables like carrots, broccoli, or snow peas for a different twist.

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Nutritional Breakdown of Kung Pao Chicken (Per Serving)

For 4 Servings:

• Calories: ~333 calories per serving
• Protein: ~30g
• Fat: ~25g
• Carbohydrates: ~12g
• Fiber: ~2g

This Kung Pao Chicken recipe is a flavorful, protein-packed dish that’s balanced with veggies and healthy fats from peanuts. It’s perfect for a satisfying, savory meal that’s rich in Asian flavors.