Kung Bao Chicken
Kung Bao Chicken offers tender chicken combined with crunchy peanuts, vibrant vegetables, and a spicy soy-based sauce, perfect for those craving bold, savory flavors with a touch of heat.
Ingredients
- 1/2 cup dried or fresh mushrooms ⓘ
- 1 large chicken breast, skinned, split and boned ⓘ
- 1 teaspoon cornstarch ⓘ
- 3 tablespoons soy sauce ⓘ
- 1 tablespoon cooking oil ⓘ
- 1 clove garlic, minced ⓘ
- 1 large green pepper, cut into 1/2-inch pieces ⓘ
- 1/2 cup bamboo shoots, cut in half lengthwise ⓘ
- 2 tablespoons chopped peanuts ⓘ
- 1/4 teaspoon crushed red pepper ⓘ
- 1 package frozen pea pods ⓘ
Instructions
- If you use dried mushrooms, soak them in warm water for 30 minutes, then squeeze to drain well.
- Chop mushrooms, discarding stems.
- Cut chicken into bite-sized pieces.
- Blend 1 tablespoon cold water into cornstarch; stir in soy sauce and set aside.
- Preheat a wok or large skillet over high heat; add cooking oil.
- Stir-fry garlic in hot oil for 30 seconds.
- Add green pepper, bamboo shoots, peanuts, crushed red pepper, mushrooms, and pea pods.
- Stir-fry for 2 minutes.
- Remove vegetables and ingredients from wok; set aside.
- Add chicken to the wok; stir-fry for 2 minutes or until cooked through.
- Stir the soy mixture and add it to the chicken; cook and stir until thickened and bubbly.
- Return vegetables and ingredients to the wok; cover and cook for 1 minute.
- Serve immediately over white or brown rice.
Tips & Substitutions
For a more savory flavor, consider adding a splash of rice vinegar or sesame oil to the stir-fry. If you don’t have bamboo shoots, water chestnuts are a great substitute for added crunch. You can also use other proteins like shrimp or tofu for a variation. Fresh ginger can be added along with the garlic for more depth of flavor.
Serving Suggestions
Serve Kung Bao Chicken over a bed of fluffy white or brown rice for a complete meal. It pairs beautifully with Hot And Spicy Fried Rice for those who enjoy a kick. For added color and nutrition, consider serving with a side of steamed broccoli or a fresh cucumber salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry in a pan over medium heat until warmed through, or microwave in short intervals, stirring in between, until hot to avoid overcooking the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Kung Bao Chicken contains roughly 425 calories, with 10g protein, 79g carbohydrates, and 9g fat. It is an excellent source of vitamin C (148% of the Daily Value), protein (20% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Absolutely! This recipe can be easily adapted to use other proteins such as beef, shrimp, or even tofu for a vegetarian option. Just adjust the cooking times accordingly to ensure everything is cooked through.
What if I can't find dried mushrooms?
If dried mushrooms are unavailable, fresh mushrooms work perfectly fine in this recipe. You can use varieties such as shiitake, button, or cremini. Just slice them and add them directly to the stir-fry without soaking.
How can I make this dish spicier?
To increase the heat level, add more crushed red pepper or include fresh sliced chili peppers during the stir-fry. Additionally, a dash of chili oil can enhance the spiciness without overpowering the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).