Big Bowl's Kung Pao Chicken Copycat

Recreate the bold, savory flavors of your favorite restaurant dish with this mouthwatering Big Bowl's Kung Pao Chicken Copycat recipe! Tender marinated chicken is stir-fried to perfection and tossed in a rich, tangy sauce made with dark soy, hoisin, and a hint of rice vinegar for that signature punch of flavor. The dish is brought to life with the crunch of roasted peanuts, vibrant bell peppers, and the heat of aromatic dried chilies. Easy to prepare in just 35 minutes, this crowd-pleasing recipe is perfect for weeknight dinners or entertaining guests. Serve over steamed rice or noodles for an authentic, satisfying meal that will rival any takeout. Whether you're a fan of bold Asian cuisine or looking to try something new, this recipe is guaranteed to impress!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb chicken breast
• 2 tbsp low-sodium soy sauce (for marinade)
• 1 tbsp cornstarch (for marinade)
• 2 tbsp vegetable oil (for stir-frying)
• 6 dried red chilies
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup unsalted peanuts
• 2 scallions, chopped
• 2 tbsp dark soy sauce (for sauce)
• 1 tbsp oyster sauce (for sauce)
• 1 tbsp rice vinegar (for sauce)
• 1 tbsp hoisin sauce (for sauce)
• 2 tsp sugar (for sauce)
• 1 tsp cornstarch (for sauce)
• 0.33 cup water (for sauce)

Directions

Step 1

Slice the chicken breast into bite-sized pieces. In a bowl, combine the chicken with 2 tablespoons of low-sodium soy sauce and 1 tablespoon of cornstarch. Mix well and let marinate for 15 minutes.

Step 2

While the chicken marinates, prepare the sauce by whisking together dark soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-6 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same skillet, add the dried red chilies, minced garlic, and minced ginger. Stir-fry for 30 seconds until fragrant.

Step 5

Add the diced red and green bell peppers to the skillet and stir-fry for 2-3 minutes until slightly softened.

Step 6

Return the cooked chicken to the skillet. Add the sauce and stir to coat all ingredients evenly. Cook for 2-3 minutes, allowing the sauce to thicken.

Step 7

Stir in the peanuts and half of the chopped scallions. Cook for another minute.

Step 8

Serve the Kung Pao Chicken hot, garnished with the remaining scallions. Enjoy with steamed rice or noodles.

Nutrition Facts

Serving size	(1187.4g)

Amount per serving	% Daily Value*
Calories	2222.2

Total Fat 127.0g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 390.1mg	0%
Sodium 5055.9mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 34.3g	0%
Total Sugars 36.3g
Protein 184.8g	0%

Vitamin D 0IU	0%
Calcium 295.4mg	0%
Iron 14.8mg	0%
Potassium 4207.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 31.4%

Carbs: 19.9%