Kung Pao Chicken Recipe

No Photo

Have you made this?

 Share your own photo!

Kung Pao Chicken

Susan (Heyer) Bro

By
@Susan_Bro

I love Kung Pao Chicken out, but don't always have the money for it. Plus, this way I control the carbs and sodium to my taste.


Featured Pinch Tips Video

Comments:

Serves:

2 -4

Prep:

10 Min

Cook:

20 Min

Method:

Stir-Fry

Ingredients

2 frozen medium
chicken breast halves, skinless and boneless
3 small
celery stalks
1/2 medium
green bell pepper
1/2 medium
onion
1 medium
broccoli, bunch
1 medium
carrot
1/2 c
cabbage, shredded
2 Tbsp
garlic powder
1 tsp
chinese five spice powder
2 Tbsp
sesame oil
2 Tbsp
soy sauce
1/2 c
peanuts, salted and without skins
1 Tbsp
sesame seeds, optional
sriracha or your favorite hot sauce

Directions Step-By-Step

1
Partially defrost chicken in the microwave. Cut into bite size chunks and toss into a hot non-stick skillet. Season with spices, soy sauce, and sesame oil. Stir from time to time to cook evenly.
2
Meanwhile, cut all vegetables into bite sized pieces. When chicken is nearly cooked through, toss vegetables into skillet, adding more soy sauce and sesame oil, if desired.
3
Continue to stir vegetables and chicken until vegetables are crisp-tender. Scatter in the peanuts and sesame seeds if desired and remove from heat. Serve with rice or quinoa, as you wish, adding sriracha at the table to get the heat you desire. A little goes a long way!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Hashtags: #easy, #skillet