Best 4 Hungry Girl Kung Pow Chicken Recipes

Craving a flavorful and easy-to-make dish? Look no further than Hungry Girl's Kung Pow Chicken! This mouthwatering recipe combines tender chicken, crisp vegetables, and a savory sauce that packs a punch of flavor. In just 30 minutes, you'll have a satisfying meal that's perfect for a quick weeknight dinner or a satisfying lunch. This recipe uses lean chicken breast, colorful bell peppers, and a special Kung Pow sauce made with a blend of soy sauce, rice vinegar, ginger, garlic, and a touch of honey. Served over fluffy rice or noodles, this Kung Pow Chicken is a delightful balance of sweet, savory, and spicy flavors that will tantalize your taste buds. In addition to the classic Kung Pow Chicken recipe, the article also features three exciting variations to cater to different dietary preferences and tastes: a vegetarian version with tofu instead of chicken, a low-carb version that swaps rice for cauliflower rice, and a spicy version that adds extra chili peppers for a fiery kick. With its easy-to-follow instructions, helpful tips, and variations, this article provides everything you need to create a delicious and satisfying Kung Pow Chicken meal that the whole family will love.

Here are our top 4 tried and tested recipes!

KUNG PAO CHICKEN

Kung Pao Chicken image

When I was growing up, whenever my family would order from our favorite Chinese restaurant, we'd order the same things: many orders of pot stickers and kung pao chicken, hold the peanuts (because my mom is allergic!). Even as a picky eater, I loved how saucy and flavorful the kung pao chicken was. Every single time we ordered it, my older sister would pick out a dried chile with her fingers, hold it in my face, and try to convince me to eat this "dehydrated carrot." I never fell for it!

Provided by Molly Yeh

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 teaspoons cornstarch
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
2 tablespoons hoisin sauce
1 teaspoon sugar
2 cloves garlic
One 2-inch piece ginger
2 tablespoons neutral oil
2 to 3 dried red chile peppers
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
1 small red bell pepper, seeded and sliced
1/2 bunch scallions, trimmed and sliced on a diagonal
1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds
1/2 cup unsalted roasted peanuts, plus more for garnish
Cooked white rice, for serving

Steps:

Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

HUNGRY GIRL KUNG POW CHICKEN

Hungry Girl Kung Pow Chicken image

Make and share this Hungry Girl Kung Pow Chicken recipe from Food.com.

Provided by MsSally

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breast (cubed)
1 cup mushroom (cut in chunks)
1 cup bell pepper (cut in chunks red and or or green)
3/4 cup celery (chopped)
3/4 cup onion (chopped)
8 ounces water chestnuts (drained or sliced)
4 tablespoons light soy sauce
3 tablespoons rice vinegar
4 teaspoons splenda no calorie artificial sweetener, granulated
1 tablespoon cornstarch
2 tablespoons dry-roasted unsalted peanuts (chopped)
2 teaspoons garlic (minced)
2 teaspoons red chili sauce (add more for extra spice!)
salt
pepper
red pepper flakes, to taste

Steps:

Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.
Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes.

HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.

Hungry Girl Kung Pao Chicken 4 Ww Pts. image

Saw this today! Didn't want to lose it. Here's what the description said: "Kung Pao-wer! Everyone knows steamed is the way to go when eating Chinese food out. But when you're home, well, steaming your Asian chicken is for the birds (not literally). Why? Because it's TOO easy to create a saucy, spicy, wonderful dish that has a tiny fraction of the calories and fat of restaurant versions. See below for proof -- and feel free to experiment using all sorts of other veggies (green beans, carrots, bean sprouts, broccoli) and lean protein (shrimp, lean steak, tofu, and even lean pork tenderloin ROCK Kung Pao style!)Serving Size: 1 heaping portion (half of recipe) Calories: 230 Fat: 4g Sodium: 720mg Carbs: 17g Fiber: 3g Sugars: 7g Protein: 30g

Provided by Oolala

Categories Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces boneless skinless chicken breasts, cubed
3/4 cup mushroom, cut into chunks
3/4 cup red bell peppers or 3/4 cup green bell pepper, cut into chunks
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup canned water chestnut, sliced, halved
2 tablespoons reduced sodium soy sauce
2 tablespoons water, cold, divided
1 1/2 tablespoons rice vinegar
2 teaspoons no calorie artificial sweetener, Splenda granulated
1/2 tablespoon cornstarch
1 tablespoon dry-roasted unsalted peanuts, chopped
1 teaspoon garlic, minced
1 teaspoon red chili sauce, can add more for extra spice if desired
salt, to taste
pepper, to taste
red pepper flakes, to taste

Steps:

Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
Stirring occasionally, cook for about 5 minutes.
Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
Season to taste with salt, pepper, and red pepper flakes.
Enjoy!

Nutrition Facts : Calories 231.8, Fat 5.5, SaturatedFat 1, Cholesterol 72.6, Sodium 693.5, Carbohydrate 17, Fiber 3.5, Sugar 6.2, Protein 28.2

KUNG POW! CHICKEN

Kung Pow! Chicken image

Make and share this Kung Pow! Chicken recipe from Food.com.

Provided by Semra22

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 egg white
4 teaspoons cornstarch
1 teaspoon chinese chili paste with garlic
2 tablespoons soy sauce
1 teaspoon dry sherry
1 teaspoon red wine vinegar
1/4 cup chicken broth
1 teaspoon oriental sesame oil
3 tablespoons vegetable oil
1/2 cup unsalted peanuts
4 green onions, chopped into 1/2-inch pieces
2 garlic cloves, minced
1/2-1 teaspoon crushed red pepper flakes

Steps:

In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.

Nutrition Facts : Calories 403.4, Fat 25.3, SaturatedFat 4, Cholesterol 90.8, Sodium 732.8, Carbohydrate 8.8, Fiber 1.5, Sugar 0.7, Protein 35.5

Tips

To save time, use pre-cooked chicken or shrimp.
If you don't have Chinese rice wine, you can substitute dry sherry or white wine.
For a spicier dish, add more chili pepper flakes or Sriracha sauce.
If you don't have a wok, you can use a large skillet or frying pan.
Be sure to heat the wok or skillet over high heat before adding the oil.
Stir-fry the vegetables until they are crisp-tender, but not mushy.
Add the sauce and chicken or shrimp and cook until heated through.
Serve over rice or noodles.

Conclusion

Kung Pow Chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its bold flavors and colorful vegetables, it's sure to be a hit with the whole family. So next time you're looking for a tasty and satisfying meal, give Kung Pow Chicken a try!