Easy Kung Pao Chicken Recipe

Ingredients

• 1.5 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 tablespoon cornstarch
• salt and pepper to taste
• 1 pinch Chinese five-spice powder, or to taste
• 0.75 cup water
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon Asian (toasted) sesame oil
• 1 tablespoon cornstarch
• 1.5 teaspoons rice vinegar
• 1 pinch Chinese five-spice powder
• 2 tablespoons vegetable oil, divided
• 1 onion, diced
• 1 stalk celery, diced
• 4 cloves garlic, chopped
• 1 teaspoon red pepper flakes, or to taste
• 0.33 cup roasted peanuts, or to taste

Instructions

1. In a bowl, combine the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder. Mix well until the chicken is fully coated, then set aside to marinate.
2. In a separate bowl, whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder until the mixture is smooth. Set aside for later.
3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken mixture and stir-fry until browned, approximately 5 minutes. Remove the cooked chicken from the wok and set aside.
4. Add another tablespoon of oil to the wok, then stir in the onion, celery, garlic, and red pepper flakes. Cook until the vegetables begin to soften, about 3 minutes. Pour in the cornstarch mixture and cook, stirring constantly, until the sauce thickens, around 1 minute. Remove from heat, gently mix in the cooked chicken and peanuts, and serve immediately.

Nutrition

• Calories: 277 kcal
• Fat Content: 14 g
• Fiber Content: 1 g
• Sugar Content: 6 g
• Sodium Content: 457 mg
• Protein Content: 26 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 12 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g