Quick and Easy Kung Pao Chicken for Two

Satisfy your takeout cravings in just 25 minutes with this Quick and Easy Kung Pao Chicken for Two! Perfectly portioned for a cozy dinner, this recipe features tender bites of chicken, vibrant red bell pepper, crisp zucchini, and crunchy roasted peanuts, all tossed in a savory, slightly sweet, and mildly spicy sauce. Infused with the bold flavors of garlic, ginger, and dried red chilies, this dish delivers the authentic taste of your favorite Chinese-style stir-fry without leaving your kitchen. Whether served over steamed rice or noodles, this quick and flavorful dish is a must-try for busy weeknights when you're short on time but big on flavor.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 200 grams Boneless skinless chicken breast
• 2 tablespoons Soy sauce
• 2 teaspoons Cornstarch
• 2 tablespoons Vegetable oil
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 4 pieces Dried red chilies
• 1 medium Red bell pepper, diced
• 1 small Zucchini, diced
• 3 tablespoons Roasted peanuts
• 1 teaspoon Brown sugar
• 1 teaspoon Rice vinegar
• 1 tablespoon Hoisin sauce
• 2 tablespoons Water
• 2 stalks Green onions, sliced

Directions

Step 1

Cut the chicken breast into small bite-sized cubes and place in a bowl. Add 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Stir well to coat and set aside to marinate for 5-10 minutes.

Step 2

In a small bowl, mix the remaining 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, brown sugar, rice vinegar, hoisin sauce, and water. Set aside the sauce mixture.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4-5 minutes or until lightly browned and cooked through. Remove the chicken from the pan and set it aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.

Step 5

Add the diced red bell pepper and zucchini to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

Step 6

Return the chicken to the skillet along with the roasted peanuts. Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.

Step 7

Cook for another 2-3 minutes until the sauce thickens and everything is heated through.

Step 8

Garnish with sliced green onions and serve immediately with steamed rice or noodles.

Nutrition Facts

Serving size	(653.0g)

Amount per serving	% Daily Value*
Calories	841.4

Total Fat 48.7g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 21.2g
Cholesterol 152.3mg	0%
Sodium 1570.6mg	0%
Total Carbohydrate 35.1g	0%
Dietary Fiber 10.2g	0%
Total Sugars 14.6g
Protein 71.5g	0%

Vitamin D 0IU	0%
Calcium 136.2mg	0%
Iron 5.1mg	0%
Potassium 1667.6mg	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: 50.7%

Protein: 33.1%

Carbs: 16.2%