Kung Pao Chicken

Photo: John Autry; Styling: Cindy Barr

Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.

Yield: 4 servings (serving size: 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 13.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 4.8g
  • Protein: 25.3g
  • Carbohydrate: 11.9g
  • Fiber: 2.2g
  • Cholesterol: 94mg
  • Iron: 2mg
  • Sodium: 502mg
  • Calcium: 41mg

Ingredients

  • 2 tablespoons dark sesame oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 3/4 cup water
  • 3 tablespoons lower-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon brown sugar
  • 1/2 teaspoon bottled minced ginger
  • 1 to 1 1/2 teaspoons crushed red pepper
  • 1 cup thinly sliced red bell pepper (about 1 large pepper)
  • 1 cup snow peas, trimmed
  • 2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

  1. 1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
  2. 2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
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