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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.
Marinate the Chicken
Prepare the Kung Pao Sauce
Stir-fry Aromatics and Chicken
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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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 443.78 calories per serving with 36.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Vegetables and Sauce
Finish and Serve
Substitute chicken with cubed firm tofu, paneer, or shrimp. Adjust cooking time accordingly; shrimp cooks much faster, and tofu should be pan-fried first until golden.
Add other stir-fry friendly vegetables like broccoli florets, sliced carrots, baby corn, or water chestnuts for extra crunch and nutrients.
If you have a nut allergy, simply omit the peanuts. You can add roasted sunflower seeds or pumpkin seeds at the end for a similar crunch.
For a sweeter sauce, add a tablespoon of honey or maple syrup. For a tangier kick, increase the amount of rice vinegar slightly.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The inclusion of capsicum, onion, and garlic provides essential vitamins like Vitamin C and B6, as well as minerals and antioxidants that support a healthy immune system.
Peanuts and sesame oil contribute monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and can help manage cholesterol levels when consumed in moderation.
A typical serving of this homemade Kung Pao Chicken (around 1.5 cups or 380g) contains approximately 480-550 calories, primarily from the chicken, peanuts, and oil. Restaurant versions can be significantly higher.
It can be a well-balanced meal. It's a great source of lean protein from chicken and provides vitamins from the vegetables. However, it can be high in sodium from soy sauce. Making it at home allows you to use low-sodium soy sauce and control the amount of oil to make it healthier.
Yes, absolutely! Replace the chicken with 400g of cubed firm tofu or paneer. For a vegan option, use tofu and ensure your red chili paste does not contain any animal products. Pan-fry the tofu until golden before adding it in step 4.
The authentic Sichuan version (Gong Bao Ji Ding) prominently features Sichuan peppercorns, which provide a unique numbing sensation ('ma la'). The Indo-Chinese version, like this recipe, is typically sweeter and tangier, often includes bell peppers (capsicum) and onion, and usually omits the Sichuan peppercorns.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave. The vegetables may lose some of their crispness upon reheating.