Kung pao chicken

Prep 10 min
Plus Cooking time: 6 minutes
Makes 4 Servings



2 tbsp
2 tbsp
dry sherry
1 tbsp
minced fresh ginger
2 tsp
dark sesame oil
skinless, boneless chicken breasts
1 1/2 tsp
1 tsp
granulated sugar, or honey
1 tbsp
1 tbsp
red bell pepper, chopped
green onions, thinly sliced
1/2 cup
peanuts or cashews, preferably untoasted and unsalted


  • Stir 1 tbsp soy with 1 tbsp sherry, ginger and sesame oil in a medium bowl. Cut chicken into bite-sized pieces and add to soy mixture. Stir until well coated. Stir in cornstarch and set aside. Combine remaining soy and sherry with sugar and chili-garlic sauce in a small bowl.
  • Heat non-stick frying pan over medium-high. Add oil, then marinated chicken. Stir-fry chicken until almost no pink remains, 3 to 5 min. Add pepper and cook until it starts to soften, about 2 min. Stir soy-sherry mixture and pour over chicken and pepper. Add onions and peanuts. Stir until peanuts are heated through, 1 to 2 min. Remove from heat. Serve over steamed rice.


Calories 264, Protein 21 g, Carbohydrates 10 g, Fat 16 g, Fibre 2 g, Sodium 512 mg.
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