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Kung Pao Chicken

4 servings
30 minutes


Ethnic Cuisine

Nutritional Facts Per Serving

24 g
11 g
1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 280
  • Fat 16 g
    • Saturated   1.5 g
    • + Trans 
  • Cholesterol 90 mg
  • Sodium   1180 mg
  • Carbohydrate 11 g
    • Fibre   1 g
    • Sugars  
  • Protein 24 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron


  1. Combine chicken, cornstarch, soy sauce and cooking wine in a bowl. Cover and marinate in refrigerator 30 min.
  2. Heat 2 tbsp (30 mL) of the oil in a wok (or wide skillet) on high heat. Add the chicken, discarding the marinade. Stir-fry chicken until cooked through, about 3 to 4 min., until internal temperature reaches 74˚C (165˚F). Transfer to a plate.
  3. In bowl, combine sauce ingredients: soy sauce, rice vinegar, sugar and cornstarch. Mix in 1/4 cup (60 mL) water until smooth.
  4. Wipe out the wok. Add remaining oil over medium-high heat.  Add the ginger, garlic and bell pepper and stir-fry 30 sec. Return chicken to the pan along with the peanuts and reserved sauce mixture. Cook, stirring occasionally, until sauce thickens and coats the chicken. Sprinkle with green onion to serve.

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