Description
Kung Pao Chicken Stir Fry features tender chicken, vibrant vegetables, and a rich, savory sauce, making it an ideal dish for a quick weeknight dinner. It’s a delightful blend of textures and flavors that your family will love!
Ingredients
- Boneless, Skinless Chicken Breast
- Soy Sauce
- Brown Sugar
- Rice Wine Vinegar (or Lemon Juice)
- Oyster Sauce
- Sesame Oil
- Granulated Sugar
- Cornstarch
- Cooking Oil
- Diced Bell Peppers (red & green)
- Frozen Corn
- Diced Yellow Onion
- Garlic Powder
- Ginger Powder
- Peanuts
- Toppings: Sliced green onions, toasted sesame seeds, chili flakes, lime wedges
Instructions
- Marinate the chicken with soy sauce, brown sugar, and rice wine vinegar for 10 minutes.
- Prepare the sauce by mixing oyster sauce, soy sauce, sesame oil, granulated sugar, cornstarch, and water.
- Cook marinated chicken in a skillet with oil until browned, then set aside.
- Sauté bell peppers, corn, and onion for 3-4 minutes, adding garlic and ginger powder last.
- Combine chicken and vegetables, add the sauce, and simmer until thickened.
- Stir in peanuts for crunch and serve over rice, garnished with green onions and sesame seeds.
Notes
Using tofu instead of chicken is a great vegetarian alternative.
Adjust the amount of sauce to your preference for a thicker consistency.
Add extra vegetables like snap peas or broccoli for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg