Kung Pao Chicken Bowls
Kung Pao Chicken Bowls are a delightful fusion of bold flavors and vibrant colors that will transport you straight to the streets of China. This easy-to-make dish features tender chicken, crunchy peanuts, and fresh vegetables, all enveloped in a savory sauce infused with garlic and ginger. Perfect for weeknight dinners or casual gatherings, these bowls guarantee an explosion of taste that keeps everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 cup bell peppers (mixed red and green), sliced
- ½ cup roasted unsalted peanuts
- 1 tsp Szechuan peppercorns (to taste)
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- ½ cup low-sodium chicken broth
Instructions
- Prepare your ingredients by chopping the chicken into bite-sized pieces and mincing the garlic and ginger.
- In a bowl, whisk together soy sauce, rice vinegar, brown sugar, chicken broth, and cornstarch until smooth.
- Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown (7-10 minutes), flipping halfway through.
- Add minced garlic and ginger; stir until fragrant (about 1 minute).
- Incorporate sliced bell peppers and peanuts; stir-fry for another 3-5 minutes until vegetables are tender yet crisp.
- Pour prepared sauce over the mixture; stir well to coat everything evenly. Cook for an additional 2-3 minutes until sauce thickens slightly.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 380
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://homechefrecipes.com/kung-pao-chicken-bowls/