Kung Pao Chicken
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $14.00
- Nutrition
- 610 cal · 44g protein
- quick
- skillet
- high-protein
- budget
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain rice
Kung Pao Chicken is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Peanuts · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken thighs
- 1/2 cup unsalted roasted peanuts
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp sugar
- 6 count dried red chiles
- 1 count red bell pepper
- 1 bunch green onions
- 3 cloves garlic
- 2 tbsp vegetable oil
- 1½ cups long-grain white rice
Steps
- Start the rice according to the package directions.
- Cut the chicken into bite-size pieces and toss with 1 tbsp soy sauce and the cornstarch.
- Whisk the remaining soy sauce, rice vinegar, 1 tbsp sugar, and 1/4 cup water in a small bowl.
- Heat the oil in a large skillet over high heat. Add the chicken and cook 5-6 minutes until browned and cooked to 165°F.
- Add the diced bell pepper, garlic, and green onion whites and stir-fry 2 minutes.
- Pour in the sauce and cook 1 minute until glossy, then stir in the peanuts and green onion tops. Scoop out a plain portion for kids, then add the dried chiles to the pan and stir-fry 1 minute to flavor the rest. Serve over rice.
- Picky eaters can have the plain chicken and rice, with no sauce or chiles.
- Make ahead: cut the chicken, mix the sauce and chop the vegetables up to a day ahead and chill them. Leftovers keep 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 48 g
- Fiber
- 3 g
- Sugar
- 8 g
- Fat
- 21 g
- Saturated fat
- 4 g
- Sodium
- 1,090 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop