Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 640kcal 32%
Fat 35g 53%
Saturated Fat 6g 30%
Carbohydrates 40g 13%
Fiber 4g 16%
Sugar 15g 30%
Protein 40g 80%
Cholesterol 150mg 50%
Sodium 600mg 25%

Percent Daily Values are based on a 2,000 calorie diet.

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Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe

Name: Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: For the Chicken:; 1 1/2 pounds (680g) boneless skinless chicken thighs, cut into 3/4-inch chunks (see note); 1 teaspoon (5ml) dark soy sauce; 1 teaspoon (5ml) Shaoxing wine (see note); 1/2 teaspoon (2.5g) sugar; 1/2 teaspoon (2.5ml) roasted sesame oil; 1/2 teaspoon (1.25g) cornstarch; 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or same weight; 1/4 teaspoon ground white pepper; For the Stir-Fry:; 2 tablespoons (30ml) homemade or store-bought low-sodium chicken stock; 1 tablespoon (15ml) dark soy sauce; 1 tablespoon (15ml) Shaoxing wine; 1 tablespoon (15ml) distilled white vinegar; 1 tablespoon (15g) sugar; 2 teaspoons (5g) cornstarch; 1 teaspoon roasted (5ml) sesame oil; 3 tablespoons (45ml) vegetable, peanut, or canola oil, divided; 1 large red bell pepper, cut into 3/4-inch dice; 1 large green bell pepper, cut into 3/4-inch dice; 2 stalks celery, cut into 3/4-inch dice; 1/2 cup (100g) roasted peanuts; 2 teaspoons (5g) minced fresh garlic (about 2 medium cloves); 2 teaspoons (5g) minced fresh ginger; 1 scallion, white and light green parts only, finely minced; 8 small dried red Chinese or Arbol chiles (see note)

Prep 35m

Cook 15m

Total 50m

This Takeout-Style Kung Pao Chicken recipe features diced chicken, peppers, and peanuts in a rich, flavorful sauce. The dish is made with traditional Chinese ingredients like Shaoxing wine and dark soy sauce, creating an authentic and delicious meal.