Stir-Fried Kung Pao Chicken With Chile Peppers

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 01/11/22
Kung Pao Chicken With Chili Peppers

Juhari Muhade / Getty Images
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
466 Calories
28g Fat
11g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 466
% Daily Value*
Total Fat 28g 37%
Saturated Fat 4g 19%
Cholesterol 96mg 32%
Sodium 745mg 32%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 41g
Vitamin C 2mg 10%
Calcium 60mg 5%
Iron 2mg 12%
Potassium 544mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Ingredients

  • 2 boneless, skinless chicken breasts, 7 to 8 ounces each

  • 8 small dried red chile peppers

  • 2 cloves garlic

  • 2 green onions

  • 1/4 cup oil, for stir-frying, or as needed

  • 1 teaspoon Szechuan peppercorn, optional

  • 1/2 cup peanuts, or cashews

  • Few drops sesame oil, optional

For the Marinade:

  • 2 teaspoons soy sauce

  • 2 teaspoons Chinese rice wine, or dry sherry

  • 1 teaspoon sesame oil

  • 1 1/2 teaspoons cornstarch

For the Sauce:

  • 2 tablespoons dark soy sauce

  • 1 tablespoon Chinese rice wine, or dry sherry

  • 1 teaspoon sugar

Steps to Make It

  1. Gather the ingredients.

  2. Cut the chicken into 1-inch cubes.

  3. Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

  4. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

  5. Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds.

  6. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

  7. Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

  8. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

  9. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

  10. Add the chile peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

  11. Add the sauce to the wok. Bring to a boil.

  12. Add the chicken back into the pan. Stir in the peanuts and the green onion.

  13. Remove from the heat and stir in the sesame oil. Serve hot.

  14. Enjoy.