Easy Kung Pao Chicken
This Easy Kung Pao Chicken recipe is much better than takeout and healthier too!
Ingredients
4 servings
Instructions
- In a bowl, combine the chicken with 1 teaspoon of the soy sauce and the cornstarch. Marinate for 10 minutes. In the meantime, soak the dried chilies in hot water for a few minutes and when softened, chop. You can discard the seeds if you want it a little less spicy (I recommend keeping some of them in for a little spice!)
- Heat a wok or large sauté pan over high heat. When hot, swirl in the oil and add the chicken. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned, but not cooked all the way through, about 4 minutes.
- Add the chiles, garlic, bell pepper and zucchini. Stir-fry until fragrant. Add the remaining 1 teaspoon of the soy sauce, the stock and vinegar. Bring to a simmer and turn the heat to medium-low. Cook for 2 minutes, or until the chicken is cooked through. Top with roasted peanuts and serve.
Nutrition per serving
198kcal
💰 Cost Estimate
Total Ingredients
$544.00
$544.00
Per Serving
$136.00/serving
$136.00/serving
🏠 Savings
~$1088.00 vs buying!
~$1088.00 vs buying!
📋 Price Breakdown (73% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| boneless | 10 oz | - |
| low-sodium soy sauce | 2 tsp | $10.00 |
| cornstarch | 0.5 tsp | $1.00 |
| to 3 dried red chiles | 2 | $25.00 |
| canola oil | 2 tsp | $3.00 |
| garlic | 2 cloves | $395.00 |
| red bell pepper | 1 medium | $88.00 |
| zucchini | 1 medium | - |
| fat free chicken broth | 3 tbsp | $8.00 |
| balsamic vinegar | 1 tbsp | $14.00 |
| chopped | 0.333 cup | - |
*Estimated market prices, may vary by region
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