Description
This Kung Pao Chicken Stir Fry is packed with flavor and color. Juicy chicken, fresh veggies, and a savory-sweet sauce ensure a delightful quick dinner for any night.
Ingredients
Scale
- 2 cups boneless, skinless chicken breast
- 4 Tbsp soy sauce
- 1 Tbsp brown sugar
- 3 Tbsp rice wine vinegar (or lemon juice)
- 3 Tbsp oyster sauce
- 2 Tbsp sesame oil
- 1 tsp granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp water
- 2 Tbsp cooking oil (divided)
- 1 red bell pepper and 1 green bell pepper
- 1 cup frozen corn
- ½ cup diced yellow onion
- 1 tsp garlic powder and 1 tsp ginger powder
- 3 Tbsp peanuts
- Toppings: sliced green onions, toasted sesame seeds, chili flakes
Instructions
- Marinate the chicken in soy sauce, brown sugar, and rice wine vinegar for 10 minutes.
- Mix the oyster sauce, soy sauce, sesame oil, sugar, cornstarch, and water to create the sauce.
- Sauté marinated chicken in cooking oil until golden brown, then remove it from the skillet.
- Add bell peppers, corn, and onion to the skillet and sauté until tender-crisp.
- Stir in garlic and ginger powder for additional flavor.
- Combine the chicken with the veggies, pour in the sauce, and cook until thickened.
- Fold in peanuts if using, and serve hot over rice garnished with toppings.
Notes
Fresh garlic and ginger are recommended for enhanced flavor.
Best when served immediately after cooking for optimal texture.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 9g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg