A classic Indo-Chinese stir-fry with tender chicken, crunchy peanuts, and vibrant veggies tossed in a sweet, spicy, and tangy sauce. A restaurant favorite you can easily make at home.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
428cal
36gprotein
19gcarbs
24g
Ingredients
500 g boneless skinless chicken breast (cut into 1-inch cubes)
7 tsp cornstarch (divided for marinade and sauce)
4 tbsp soy sauce (divided for marinade and sauce)
3 tbsp rice vinegar (divided for marinade and sauce)
0.25 tsp white pepper powder
2 tsp sugar
1 tsp sesame oil (toasted)
0.25 cup water
1 tbsp red chili paste (e.g., Sriracha or Schezwan sauce)
A classic takeout favorite made at home! Tender chicken, fluffy eggs, and crisp vegetables tossed with savory day-old rice and soy sauce. This one-pan meal is incredibly easy to whip up for a quick weeknight dinner.
Crispy, golden-brown wrappers filled with a savory mix of shredded cabbage, carrots, and mushrooms. A classic Chinese-American appetizer that's perfect for parties and easy to make at home.
About Kung Pao Chicken, Chicken Fried Rice and Fried Spring Rolls
Spicy, protein-packed Kung Pao Chicken with savory fried rice & a crispy spring roll – a flavor explosion!
This chinese_american dish is perfect for dinner. With 1245.32 calories and 77.49000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp vegetable oil
8 pcs dried red chilies (stems removed)
1 inch ginger (finely chopped)
4 cloves garlic (finely chopped)
1 medium onion (diced into 1-inch squares)
1 medium capsicum (any color, diced into 1-inch squares)
0.5 cup roasted peanuts (unsalted)
0.25 cup spring onions (chopped, for garnish)
0.5 tsp salt (or to taste)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken cubes with 1 tbsp soy sauce, 1 tbsp rice vinegar, 6 tsp (2 tbsp) of the cornstarch, and the white pepper powder.
Mix thoroughly until each piece of chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes while you prepare the remaining ingredients.
2
Prepare the Kung Pao Sauce
In a small bowl, whisk together the remaining 3 tbsp soy sauce, remaining 2 tbsp rice vinegar, sugar, sesame oil, and red chili paste.
In a separate small bowl, mix the remaining 1 tsp cornstarch with 1/4 cup of water to create a smooth slurry.
Pour the cornstarch slurry into the sauce mixture and whisk until fully combined. Set aside.
3
Stir-fry Aromatics and Chicken
Place a large wok or skillet over high heat and add the vegetable oil. Heat until the oil shimmers and is about to smoke.
Carefully add the dried red chilies and stir-fry for 30-45 seconds until they darken slightly and become fragrant. Be careful not to burn them.
Add the chopped ginger and garlic and sauté for another 30 seconds until aromatic.
Add the marinated chicken to the wok in a single layer. Allow it to sear for 2-3 minutes without stirring to get a good brown crust. Then, stir-fry for another 3-4 minutes until the chicken is cooked through and opaque.
4
Add Vegetables and Sauce
Add the diced onion and capsicum to the wok with the chicken.
Stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
Give the prepared sauce a final whisk and pour it all over the ingredients in the wok. Stir continuously as the sauce bubbles and thickens, which should take about 1-2 minutes.
5
Finish and Serve
Turn off the heat. Stir in the roasted peanuts.
Taste and adjust seasoning, adding salt if necessary.
Garnish generously with chopped spring onions and serve immediately with steamed jasmine rice or noodles.
567cal
38gprotein
58gcarbs
19gfat
Ingredients
4 cup cooked jasmine rice (Chilled, preferably day-old. From about 1.5 cups uncooked rice.)
1 lb boneless skinless chicken breast (Cut into ½-inch pieces)
3 tbsp vegetable oil (Divided. Use a high smoke point oil like canola or avocado.)
3 pcs large eggs (Lightly beaten)
1 pcs yellow onion (Medium, finely chopped)
2 pcs carrots (Medium, diced small)
3 cloves garlic (Minced)
0.75 cup frozen peas (Thawed)
4 tbsp low sodium soy sauce (For the sauce mixture)
1 tsp toasted sesame oil (For the sauce mixture)
1 tbsp shaoxing wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
1 tsp granulated sugar (Balances the saltiness)
0.25 tsp white pepper (For the sauce mixture)
3 pcs scallions (Thinly sliced, green and light green parts)
0.5 tsp kosher salt (To taste)
Instructions
1
Prepare Ingredients and Sauce
Ensure all vegetables are chopped, garlic is minced, and chicken is diced. Have the cold rice ready.
In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, Shaoxing wine (if using), granulated sugar, and white pepper. Set this sauce mixture aside.
2
Cook Eggs and Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
Pour in the beaten eggs and scramble for 1-2 minutes until just set. Immediately transfer the cooked eggs to a clean plate.
Add another tablespoon of oil to the hot wok. Add the diced chicken in a single layer. Season with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C). Remove the chicken and set it aside with the eggs.
3
Sauté Aromatics and Vegetables
Add the final tablespoon of oil to the wok. Add the chopped onion and diced carrots. Stir-fry for 3-4 minutes until the onion becomes translucent and the carrots are crisp-tender.
Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
Prepare the filling. Heat sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Add the shredded cabbage, julienned carrots, and sliced mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Stir in the soy sauce, sugar, white pepper, and salt. Mix well. In a small bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry. Pour it into the skillet and stir until the filling thickens, about 1 minute. Remove the filling from the heat and transfer to a bowl. Let it cool completely to room temperature. This is crucial to prevent soggy wrappers.
2
Assemble the spring rolls. Place one spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners towards the center, like an envelope. Roll the spring roll up tightly towards the top corner. Dab the final corner with a little water to seal it shut.
3
Fry the spring rolls. Pour vegetable oil into a heavy-bottomed pot or wok until it's about 2 inches deep. Heat the oil to 350°F (175°C). Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
4
Serve immediately with your favorite dipping sauce like sweet chili sauce or duck sauce.
