HealthyKung Pao Chicken - This classic Chinese stir-fry recipe is made with chicken, peanuts, chili peppers & delicious homemade Kung Pao Sauce. Let's make a healthier version of this popular Chinese takeout at home. This one-pan recipe can be made at home easily within 30 minutes. Serve it with steamed rice.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Chinese
Servings: 4people
Calories: 380kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
For sauce
½cupchicken broth
½teaspoonsichuan peppercornscrushed, substitute black peppercorns
1tablespoonshaoxing wine(or any cooking wine)
2tablespoonsoy sauce(low sodium preffered)
1teaspoondark soy sauce(low sodium preferred)
1teaspoonrice vinegar(or white wine vinegar)
1teaspoonbrown sugar or honey
1teaspoonsesame oiloptional
2teaspooncornstarch/ corn flour
For stir fry
400gramsboneless chicken breastcut into 1-inch cubes
a pinch of saltoptional
2teaspoonoil
1teaspoonginger, minced
3garlic cloves, minced
2spring onion whites,finely chopped
2-3dried red chilies,deseeded
1green bell pepper, diced
1red bell pepper, diced
1onion, diced
¼cuppeanuts (roasted and crushed)roasted and crushed
spring onion greens
Instructions
Preparations
For making Kung pao sauce - In a small bowl, combine chicken broth, sichuan peppercorns, shaoxing wine, soy sauce, dark soy sauce, rice vinegar, brown sugar, sesame oil and cornstarch. Keep it aside.
Marinate the chicken with 4 tablespoon of the kung pao sauce. Cover and keep it aside for 30 minutes.
For making healthy kung pao chicken
Heat 2 teaspoon of oil in a heavy bottom pan over medium heat.
Add the chicken and let it cook undisturbed for 1 minute. Stir and cook the chicken until it is completely cooked.
Remove it on a plate. Keep it covered.
In the same pan, heat 1 teaspoon of oil over medium heat.
Add ginger, garlic, dried red chilies, and spring onion whites. Stir fry it for 30 seconds.
Next, add red bell pepper, green bell pepper and onions. Stir and cook it for 4-5 minutes.
Re-whisk the kung pao sauce and pour it in the pan.
Cook until the sauce thickens.
Add the chicken back to the pan and combine it with the sauce. Cook for 2-3 minutes.
Remove from heat. Add the peanuts and green onions.
Serve it with steamed rice.
Video
Notes
Dried red chilies - Before adding dried red chilies always deseed them. It reduces the spiciness of the red chilies. Red chilies differ in spiciness so add them according to taste.
Cut the chicken breast uniformly - It ensures that all the chicken pieces are cooked evenly.
Marinate the chicken for at least 30 minutes or more. The longer it marinates the better it tastes. Transfer it to an airtight container & keep it in the refrigerator to marinate for more than 30 minutes.
Use roasted peanuts - It’s better to pre-roast the peanuts separately & then add them to the stir-fry.
Stir-fry the chicken on medium-high heat. It will make the chicken crispy outside and keep it nice and juicy inside.
Before adding sauce to the pan, give it a quick stir. The cornstarch in the sauce settles at the bottom.
After adding the sauce, stir it continuously until the sauce thickens. If the sauce is too thick, add some water and stir.