Kung Pao Chicken Stir-Fry

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Servings: 4 Difficulty: Advanced
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A quick and flavorful stir-fry featuring tender chicken, crunchy peanuts, and a savory-sweet sauce.
Kung Pao Chicken Stir-Fry recipe image
Kung Pao Chicken Stir-Fry recipe image
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Kung Pao Chicken Stir-Fry

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 61.9

Description

This vibrant Kung Pao Chicken stir-fry delivers a perfect balance of savory, sweet, and spicy flavors in under thirty minutes. Tender strips of chicken breast are coated in cornstarch for a silky texture, then quickly seared to lock in moisture. The dish is brought together with a rich sauce made from teriyaki, vinegar, and a hint of cayenne, creating a glossy coating that clings to every bite. Crisp romaine lettuce adds a refreshing crunch and visual contrast, while roasted peanuts provide a satisfying nutty depth. Ideal for busy weeknights, this meal is simple to assemble with pantry staples yet tastes restaurant-quality. Serve it over steamed rice or noodles for a comforting, hearty dinner that the whole family will love.

Ingredients

Directions

  1. Cut the chicken breast into thin, bite-sized strips.
  2. In a bowl, combine 1 tablespoon of cornstarch, 1.5 tablespoons of teriyaki sauce, and 1/4 teaspoon of ground red pepper (cayenne).
  3. Toss the chicken strips in the cornstarch mixture until evenly coated; let stand for 15 minutes.
  4. Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of cornstarch, 1.5 tablespoons of teriyaki sauce, 4 teaspoons of distilled white vinegar, and 3/4 cup of water; set aside.
  5. Wash the romaine lettuce leaves, pat them dry, and cut them crosswise into 2-inch strips.
  6. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
  7. Add the chicken strips to the hot pan and stir-fry for about 2 minutes until browned and cooked through; remove chicken from the pan and set aside.
  8. Heat the remaining 1 tablespoon of vegetable oil in the same pan over high heat.
  9. Add the romaine lettuce strips and stir-fry for 1 minute until just wilted but still crisp.
  10. Return the chicken to the pan and pour in the reserved sauce mixture.
  11. Cook, stirring constantly, for 1 to 2 minutes until the sauce boils and thickens.
  12. Remove the pan from heat and stir in the roasted peanuts.
  13. 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.

Keywords: kung pao, chicken, stir fry, chinese, peanuts, teriyaki, quick dinner, weeknight meal, spicy, savory, romaine, easy recipe, protein, wok, asian cuisine
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