20 Minute Kung Pao Chicken
In one skillet and 20 minutes, whip up this deliciously spicy Kung Pao Chicken recipe that's so easy to make and gluten free!
Ingredients
- 2 tbsp sriracha
- 2 tbsp soy sauce, tamari for gluten free
- 2 tbsp balsamic vinegar
- 2 tbsp mirin
- 2 tbsp sweet chili sauce
- 1 tsp fresh ginger, grated
- 1 lb boneless, skinless chicken breast, cubed
- 1 tbsp cornstarch
- 2 tbsp sesame oil
- 4 small Thai chilies, chopped – or ½ tsp red pepper flakes
- 3 cloves garlic, minced
- 4 scallions, cut into ½-inch pieces
- ½ cup snap peas
- ½ cup carrots, sliced
- ¼ cup roasted peanuts
For Serving
- cooked rice or rice noodles
Instructions
- Whisk the sriracha, soy sauce, vinegar, mirin, sweet chili sauce and ginger together in a small bowl.
- Toss the chicken with the cornstarch. Set aside.
- Add the sesame oil to a large skillet, or wok, over high heat.
- Once the oil is hot, add the thai chilies, stir fry for 1 minute.
- Add the garlic, stir fry for an additional minute.
- Add the scallions, snap peas and carrots, stir fry 2-3 minutes.
- Add the chicken and stir fry 3-4 minutes.
- Pour the sauce into the stir fry and toss to coat all of the ingredients.
- Add the roasted peanuts and cook for an additional 1-2 minutes.
- Serve with cooked rice or rice noodles.
- Optionally top with sesame seeds and crushed red pepper flakes.
Notes
Nutrition information provided does not include rice or rice noodles.
Nutrition Facts
Serving 2gCalories 630kcal (32%)Carbohydrates 35g (12%)Protein 57g (114%)Fat 29g (45%)Saturated Fat 4g (20%)Cholesterol 145mg (48%)Sodium 2023mg (84%)Potassium 1311mg (37%)Fiber 3g (12%)Sugar 18g (20%)Vitamin A 5990mg (120%)Vitamin C 49.5mg (60%)Calcium 76mg (8%)Iron 2.8mg (16%)
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