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20 Minute Kung Pao Chicken
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In one skillet and 20 minutes, whip up this deliciously spicy Kung Pao Chicken recipe that's so easy to make and gluten free!
Course
Main Course
Cuisine
Chinese
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
2
people
Calories
630
Author
Whitney Bond
Ingredients
2
tbsp
sriracha
2
tbsp
soy sauce
tamari for gluten free
2
tbsp
balsamic vinegar
2
tbsp
mirin
2
tbsp
sweet chili sauce
1
tsp
fresh ginger
grated
1
lb
boneless, skinless chicken breast
cubed
1
tbsp
cornstarch
2
tbsp
sesame oil
4
small Thai chilies
chopped – or ½ tsp red pepper flakes
3
cloves
garlic
minced
4
scallions
cut into ½-inch pieces
½
cup
snap peas
½
cup
carrots
sliced
¼
cup
roasted peanuts
For Serving
cooked rice or rice noodles
Instructions
Whisk the sriracha, soy sauce, vinegar, mirin, sweet chili sauce and ginger together in a small bowl.
Toss the chicken with the cornstarch. Set aside.
Add the sesame oil to a large skillet, or wok, over high heat.
Once the oil is hot, add the thai chilies, stir fry for 1 minute.
Add the garlic, stir fry for an additional minute.
Add the scallions, snap peas and carrots, stir fry 2-3 minutes.
Add the chicken and stir fry 3-4 minutes.
Pour the sauce into the stir fry and toss to coat all of the ingredients.
Add the roasted peanuts and cook for an additional 1-2 minutes.
Serve with cooked rice or rice noodles.
Optionally top with sesame seeds and crushed red pepper flakes.
Notes
Nutrition information provided does not include rice or rice noodles.
Nutrition
Serving:
2
g
|
Calories:
630
kcal
|
Carbohydrates:
35
g
|
Protein:
57
g
|
Fat:
29
g
|
Saturated Fat:
4
g
|
Cholesterol:
145
mg
|
Sodium:
2023
mg
|
Potassium:
1311
mg
|
Fiber:
3
g
|
Sugar:
18
g
|
Vitamin A:
5990
mg
|
Vitamin C:
49.5
mg
|
Calcium:
76
mg
|
Iron:
2.8
mg