Description
This Kung Pao Chicken Stir Fry features juicy chicken, crunchy peanuts, and vibrant vegetables all tossed in a savory glaze. It’s a quick, healthy meal ideal for family dinners or busy weeknights!
Ingredients
Scale
- 2 cups boneless, skinless chicken breast
- 4 Tbsp soy sauce
- 1 Tbsp brown sugar
- 3 Tbsp rice wine vinegar
- 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
- 1 green bell pepper
- 1 cup frozen corn
- ½ cup diced yellow onion
- 1 tsp garlic powder
- 1 tsp ginger powder
- 3 Tbsp peanuts
- Toppings: sliced green onions, toasted sesame seeds, chili flakes, lime wedges
Instructions
- Marinate the chicken in soy sauce, brown sugar, and vinegar for 10 minutes.
- Prepare the sauce by mixing oyster sauce, soy sauce, sesame oil, sugar, cornstarch, and water until smooth.
- Heat cooking oil in a skillet, sauté marinated chicken until browned and cooked through, then set aside.
- Sauté bell peppers, corn, and onion in the same skillet until tender-crisp.
- Add garlic and ginger powders, cooking briefly until aromatic.
- Return chicken to skillet, pour in the sauce, and stir to coat everything evenly. Cook until the sauce thickens
- Stir in peanuts and serve over rice with garnishes.
Notes
For a healthier option, consider using tofu instead of chicken.
Adjust the spiciness by adding more chili flakes or fresh chilis as desired.
If you want extra flavor, marinate the chicken overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg