This vibrant Kung Pao Chicken Stir-Fry delivers an authentic burst of flavor with every bite. Tender strips of chicken breast are marinated for tenderness and then flash-cooked to perfection in a hot wok. The dish is brought together with a savory-sweet teriyaki-based sauce, infused with the warmth of cayenne pepper and the brightness of vinegar. Crunchy roasted peanuts add a delightful textural contrast, while fresh romaine lettuce provides a crisp, refreshing element. It’s a quick, satisfying weeknight dinner that balances heat, salt, and crunch beautifully. Perfect for serving over steamed rice or noodles, this dish brings restaurant-quality Chinese cuisine to your home kitchen with ease and minimal cleanup.
Kung Pao Chicken Stir-Fry
Description
This vibrant Kung Pao Chicken Stir-Fry delivers an authentic burst of flavor with every bite. Tender strips of chicken breast are marinated for tenderness and then flash-cooked to perfection in a hot wok. The dish is brought together with a savory-sweet teriyaki-based sauce, infused with the warmth of cayenne pepper and the brightness of vinegar. Crunchy roasted peanuts add a delightful textural contrast, while fresh romaine lettuce provides a crisp, refreshing element. It&# 226;ÂÂs a quick, satisfying weeknight dinner that balances heat, salt, and crunch beautifully. Perfect for serving over steamed rice or noodles, this dish brings restaurant-quality Chinese cuisine to your home kitchen with ease and minimal cleanup.Ingredients
Directions
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Cut the chicken breast into thin, uniform strips.
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In a bowl, combine 1 tablespoon cornstarch, 1 tablespoon teriyaki sauce, and 1/4 teaspoon ground red pepper (cayenne). Toss the chicken strips in this mixture until evenly coated. Let stand for 15 minutes to marinate.
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Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon cornstarch, 2 tablespoons teriyaki sauce, 4 teaspoons distilled white vinegar, and 3/4 cup water. Set aside.
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Wash the romaine lettuce leaves and pat them dry thoroughly. Cut the leaves crosswise into 2-inch strips.
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Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering.
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Add the marinated chicken strips to the hot pan. Stir-fry for 2 minutes until the chicken is cooked through and lightly browned. Remove chicken from the pan and set aside.
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Add the remaining 1 tablespoon vegetable oil to the same pan over high heat.
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Add the romaine lettuce strips to the pan. Stir-fry for 1 minute until just wilted but still crisp.
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Return the cooked chicken to the pan. Pour in the prepared teriyaki sauce mixture.
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Cook, stirring constantly, until the sauce boils and thickens to a glossy consistency, about 1-2 minutes.
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Remove the pan from heat. Stir in 1/3 cup roasted peanuts. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 61.9kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.4g2%
- Cholesterol 31.9mg11%
- Sodium 27.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a traditional Kung Pao flavor, consider adding dried red chilies and Sichuan peppercorns to the stir-fry.
You can substitute the romaine lettuce with broccoli florets, bell peppers, or onions for a different vegetable profile.
Ensure your wok or skillet is very hot before adding ingredients to achieve the best "wok hei" (breath of the wok) flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
If you prefer less heat, reduce the cayenne pepper to 1/8 teaspoon or omit it entirely.
