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Kung Bao Chicken
Kung Bao Chicken

Kung Bao Chicken

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Cook Minutes 30 Min
Prep : 30 Min
This quick stir-fry is a specialty of China's Sichuan Province.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. reduced-sodium soy sauce, divided
2 tsp. Chinese Shao Hsing rice cooking wine
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
2 tsp. corn starch
1/4 cup Kraft Smooth Peanut Butter
2 Tbsp. water
1 Tbsp. each Sriracha sauce (hot chili sauce), rice vinegar and brown sugar
1 tsp. Sichuan peppercorns, ground
2 tsp. peanut oil
1/4 cup unsalted dry roasted peanuts
2 green onions, cut diagonally into thin slices
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Step 1
Mix 1 Tbsp. soy sauce and wine. Add to chicken in medium bowl; mix lightly. Add corn starch; toss to evenly coat. Let stand 10 min. Meanwhile, mix remaining soy sauce with all remaining ingredients except oil, nuts and onions.
Step 2
Heat oil in wok on high heat. Add chicken; stir-fry 3 min. or until no longer pink. Add nuts; cook 1 min. or until chicken is done. Remove from heat.
Step 3
Add peanut butter mixture; mix well. Transfer to platter; top with onions.
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Serving Suggestion
Serve with steamed rice.
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Food Facts
Not true peppercorns, Sichuan peppercorns are instead a spice with a unique mild flavour and light lemon aroma. When eaten, they leave a tingly numbness in the mouth. Look for Sichuan peppercorns in Chinese grocery stores.
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Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 3 g
15 %
Cholesterol 65 mg
Sodium 470 mg
20 %
Carbohydrate 12 g
Fibre 2 g
Sugars 5 g
Protein 31 g
Vitamin A
2 %
Vitamin C
2 %
Calcium
4 %
Iron
10 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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