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thai-kung-pao-chicken-recipe

Thai Kung Pao Chicken

A spicy, flavorful Thai twist on the classic Kung Pao Chicken.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 500 g Chicken breast, diced
  • 1 cup Bell peppers, diced
  • 1 cup Zucchini, diced
  • 1 cup Carrots, diced
  • 1 cup Peanuts
  • 3 cloves Garlic, minced
  • 2 tablespoon Soy sauce
  • 2 tablespoon Oyster sauce
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Chili paste
  • 1 tablespoon Cornstarch mixed with 2 tablespoon water
  • 2 tablespoon Vegetable oil

Instructions 

  1. Heat oil in a wok over medium-high heat.
  2. Add garlic and stir-fry until fragrant.
  3. Add chicken and cook until browned.
  4. Add bell peppers, zucchini, and carrots. Stir-fry for 5 minutes.
  5. Mix soy sauce, oyster sauce, rice vinegar, and chili paste. Pour into the wok.
  6. Add cornstarch mixture and stir until sauce thickens.
  7. Stir in peanuts and cook for another 2 minutes.
  8. Serve hot with steamed rice.

Nutritional Value

Calories: 450kcal | Carbohydrates: 20g | Protein: 30g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 600mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 3mg

Keywords

Chicken, Spicy, Stir-Fry
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