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Kung Pao Chicken (30-min)

Kung Pao Chicken. Tender chicken stir fried in a savoury, sweet, spicy kung pao sauce with bell peppers, onions, peanuts and dried chilies. An aromatic and popular Chinese dish that has been a classic for good reason! Great as a main dish and ready in 30 minutes
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course dinner, lunch
Cuisine Chinese
Servings 4
Calories per serving 425 kcal


  • 1.25 lb boneless skinless chicken thighs diced (skinless boneless)

Chicken Marinade:


Stir Fry:

  • 1 tbsp vegetable oil as needed
  • 10 dried red chilies
  • ¼ cup roasted peanuts shells and skin removed
  • 1 white onion diced
  • 2 stalks green onion finely chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced


  • Slice chicken thigh into cubes, about 8 cubes per thigh.
  • Marinate cubed chicken with marinade ingredients for 10 minutes as you prepare stir fry ingredients.
  • In a bowl, mix sauce ingredients until well combined. Set aside.
  • In a hot wok set over medium high heat, add 1 tbsp vegetable oil followed by marinated chicken. Quickly spread the chicken apart and let it fry on both sides until cooked through, about 5 minutes. Remove and transfer chicken to a plate.
  • In the same wok over medium high heat, add more oil if needed. Add dried red chilies, peanuts, white onions, and green onions. Stir fry for 1 minute. Toss in bell peppers and stir fry for 1 minute.
  • Add cooked chicken and toss with other ingredients.
  • Pour sauce overtop tossing everything together. Cook for 30 seconds - 1 minute. Remove off heat to serve and enjoy.
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Calories: 425kcal | Carbohydrates: 13g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 950mg | Potassium: 573mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1213IU | Vitamin C: 66mg | Calcium: 43mg | Iron: 2mg
Course dinner, lunch
Cuisine Chinese
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