Kung Pao Chicken
Skip Chinese take-out and make this Kung Pao Chicken right at home! This dish is made with stir-fried chicken, fresh veggies, and roasted peanuts. It’s easy to make and it’s sure to become a family favorite!

PREP TIME10 minutes
COOK TIME20 minutes

TOTAL TIME30 minutes

Ingredients
2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup low-sodium soy sauce, divided
1/3 cup rice vinegar or sherry vinegar
1 Tbsp hoisin sauce
1½ Tbsp white granulated sweetener or sugar
2 Tbsp cornstarch
2 Tbsp toasted sesame oil
1 large red bell pepper, diced
1 large green bell pepper, diced
1 bunch green onions, white and green parts, cut into 3-inch pieces
1 Tbsp minced fresh ginger
2 Tbsp minced garlic
10 dried red chili peppers
1/4 cup dry roasted peanuts
Instructions
In a small bowl, combine ¼ cup of the soy sauce, rice vinegar, hoisin sauce, and sweetener, set aside.
In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth. Add the chicken and toss to coat.
In a large deep skillet heat 1 tablespoon sesame oil over medium to high heat; cook the chicken until lightly browned, about 5 minutes.
Turn the chicken pieces over and repeat on the other side. Transfer the chicken to a plate.
Heat the remaining 1 tablespoon sesame oil in the same skillet over medium heat.
Add bell peppers and cook until they begin to soften, about 2 minutes.
Then add the green onions, ginger, garlic, and dried chili peppers, cook for another 2 minutes.
Return the chicken to the skillet and add the rice vinegar and soy sauce, stir to combine.
Bring the sauce to a simmer, and cook until thickened, about 2-3 minutes. Stir in dry peanuts.Serve over rice, if desired.
Store leftovers in an airtight container in the fridge for 7 days or freeze for up to 2 months.
Makes 5 ( 1 cup) servings

4 W/W Points® per serving

Notes
Smart.points: GREEN: 5 Smart.points per serving BLUE/PURPLE: 4 smart/points per serving

Nutrition Information:
YIELD:
5
Amount Per Serving: CALORIES: 318TOTAL FAT: 14gSATURATED FAT: 3gCHOLESTEROL: 132mgSODIUM: 785mgCARBOHYDRATES: 14gNET CARBOHYDRATES: 11gFIBER: 3gSUGAR: 5gPROTEIN: 46g
Title: Homemade Kung Pao Chicken – A Culinary Delight You Can Master at Home

Introduction:

Indulge in the rich and savory flavors of our homemade Kung Pao Chicken, a culinary masterpiece that surpasses your typical Chinese take-out. This delightful dish combines perfectly stir-fried chicken, crisp vegetables, and roasted peanuts, offering an exquisite taste that is both easy to prepare and destined to become a cherished family favorite.

Recipe Details:

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients:

2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup low-sodium soy sauce, divided
1/3 cup rice vinegar or sherry vinegar
1 Tbsp hoisin sauce
1½ Tbsp white granulated sweetener or sugar
2 Tbsp cornstarch
2 Tbsp toasted sesame oil
1 large red bell pepper, diced
1 large green bell pepper, diced
1 bunch green onions, white and green parts, cut into 3-inch pieces
1 Tbsp minced fresh ginger
2 Tbsp minced garlic
10 dried red chili peppers
1/4 cup dry roasted peanuts


Instructions:

In a small bowl, blend ¼ cup of soy sauce, rice vinegar, hoisin sauce, and sweetener. Set aside.
In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch until smooth. Add the chicken, ensuring an even coating.
Heat 1 tablespoon of sesame oil in a large deep skillet over medium-high heat. Cook the chicken until lightly browned on both sides (approximately 5 minutes per side). Transfer the chicken to a plate.
In the same skillet, add the remaining 1 tablespoon of sesame oil over medium heat. Stir in bell peppers and cook until they begin to soften (about 2 minutes).
Add green onions, ginger, garlic, and dried chili peppers; cook for an additional 2 minutes.
Return the chicken to the skillet, pour in the rice vinegar and soy sauce mixture, and stir to combine.
Bring the sauce to a simmer and cook until thickened (approximately 2-3 minutes). Stir in dry peanuts.
Serve over rice if desired.
Storage:

Store leftovers in an airtight container in the fridge for up to 7 days or freeze for an extended shelf life of up to 2 months.

Nutritional Information:

Yield: 5 (1 cup) servings
Calories: 318
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 132mg
Sodium: 785mg
Carbohydrates: 14g
Net Carbohydrates: 11g
Fiber: 3g
Sugar: 5g
Protein: 46g
Weight Watchers SmartPoints®:

Green: 5 SmartPoints per serving
Blue/Purple: 4 SmartPoints per serving
A Culinary Journey:

Embark on a culinary journey with our Kung Pao Chicken recipe, meticulously crafted to elevate your home-cooking experience. The perfect blend of textures and flavors ensures a dining experience that is both satisfying and memorable. Impress your loved ones with this delectable dish, and let the aromas of this homemade masterpiece fill your kitchen.

Feel free to explore our website for more culinary delights and cooking tips to elevate your home-cooking game. Happy cooking!