Kung Pao Chicken Ii

Elevate your weeknight dinner game with **Kung Pao Chicken II**, a bold and flavorful take on the Chinese classic. This irresistible stir-fry combines tender, marinated chicken thighs with vibrant red bell peppers, zucchini, and crunchy roasted peanuts, all tossed in a savory-sweet sauce with hints of hoisin, soy, and sesame. The dish is brought to life with aromatic garlic, ginger, and dried red chilies, delivering a slightly spicy kick that's perfectly balanced. Ready in just 40 minutes, this dish is ideal for busy evenings and pairs wonderfully with steamed rice or noodles. Whether you’re craving authentic Chinese flavors or looking for a quick, wholesome meal, Kung Pao Chicken II is sure to impress.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp dry sherry or Chinese Shaoxing wine
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 6 pieces dried red chilies
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup roasted peanuts
• 3 stalks green onions, sliced
• 2 tbsp hoisin sauce
• 1 tbsp black vinegar or rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 cup water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a medium bowl.

Step 2

Add 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the sherry (or Shaoxing wine) to the bowl with the chicken. Mix well to coat. Marinate for 15 minutes.

Step 3

In a small bowl, combine the remaining tablespoon of soy sauce, hoisin sauce, black vinegar (or rice vinegar), sugar, sesame oil, and 1/3 cup of water. Stir well to create the sauce. Set aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

Step 5

Add the marinated chicken in a single layer and cook for 2-3 minutes per side until browned and cooked through. Remove the chicken from the wok and set aside.

Step 6

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and dried red chilies, and stir-fry for 30 seconds until fragrant.

Step 7

Add the diced red bell pepper and zucchini to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 8

Return the cooked chicken to the wok. Stir in the sauce mixture and bring it to a simmer. Cook for 2-3 minutes, stirring often, until the sauce thickens slightly.

Step 9

Stir in the roasted peanuts and green onions, then cook for another minute.

Step 10

Serve hot over steamed rice or noodles, garnished with additional green onions, if desired.

Nutrition Facts

Serving size	(1398.3g)

Amount per serving	% Daily Value*
Calories	2611.7

Total Fat 182.7g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 54.0g
Cholesterol 568.0mg	0%
Sodium 2125.9mg	0%
Total Carbohydrate 88.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 29.9g
Protein 169.8g	0%

Vitamin D 31.8IU	0%
Calcium 287.9mg	0%
Iron 10.8mg	0%
Potassium 3434.9mg	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: 61.5%

Protein: 25.4%

Carbs: 13.2%