Description

Savor the irresistible taste of Kung Pao Chicken Stir Fry—a quick and simple dish featuring juicy chicken, vibrant bell peppers, and crunchy peanuts. Perfect for a busy weeknight meal or gathering with friends, this recipe brings flavor and warmth to your table.

Ingredients

Scale

1½ lbs boneless, skinless chicken breast, diced
4 tablespoons soy sauce
1 tablespoon brown sugar
3 tablespoons rice wine vinegar or lemon juice
3 tablespoons oyster sauce
2 tablespoons sesame oil
1 teaspoon granulated sugar
1 tablespoon cornstarch
2 tablespoons cooking oil
1 red bell pepper, diced
1 green bell pepper, diced
1 cup frozen corn
½ cup yellow onion, diced
1 teaspoon garlic powder
1 teaspoon ginger powder
3 tablespoons chopped peanuts
Toppings: sliced green onions, toasted sesame seeds, chili flakes, lime wedges

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Instructions

Combine soy sauce, brown sugar, and rice wine vinegar in a bowl. Toss in the diced chicken and marinate for 10 minutes.
In a small bowl, mix oyster sauce, soy sauce, sesame oil, granulated sugar, cornstarch, and water to create the sauce.
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat and cook the chicken for 4 to 5 minutes until browned and cooked through. Remove and set aside.
In the same pan, add remaining oil and sauté bell peppers, corn, and onions for 3 to 4 minutes. Then add garlic and ginger powders for 30 seconds.
Return chicken to the skillet and pour sauce over everything. Stir to coat and cook for 1 to 2 minutes until the sauce thickens.
Add chopped peanuts at the end and stir briefly before serving over rice. Garnish as desired.

Notes

For gluten-free, use tamari instead of soy sauce.
Adjust the spice level with fresh chili or chili flakes as preferred.
Prep the sauce and marinate chicken the night before to save time.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 900mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 40g
Cholesterol: 70mg