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Stir-Fry Spicy Kung Pao Chicken with WalnutsStir-Fry Spicy Kung Pao Chicken with Fresh Vegetables and Walnuts

Stir-Fry Spicy Kung Pao Chicken with Walnuts

Adapted from Lee Hwa Lin's Szechwan Style Chinese Cuisine cookbook. The original recipe calls for a technique whereby the chicken is cooked in low-heat oil (4 cups of oil). I changed this to a stir-fry to make it healthier. Also, I significantly cut back on the amount of red chili peppers. To make this a one dish meal, I added red bell peppers, snow peas and mushrooms. Use whatever vegetables you have on hand. All you need is some steamed brown rice to complete this meal.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5
Calories 311 kcal

Ingredients

  • 1 1/4 pounds boneless chicken breast or thighs cut into 1/2" cubes

Chicken Marinade

  • 2 tablespoons gluten-free soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon water
  • 4 teaspoons cornstarch

Stir Fry Ingredients

  • 3 teaspoons olive oil
  • 1 red bell pepper cut into thin strips
  • 1 cup snow peas ends trimmed
  • 1/2 cup fresh shitake mushrooms trimmed, halved
  • 3-4 dried Asian chili peppers
  • 1 teaspoon Szechwan peppercorns
  • 2 scallions cut into 1" lengths
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic

Stir-Fry Sauce

  • 2 tablespoons water
  • 1 tablespoon organic sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon rice wine
  • 1 tablespoon gluten-free soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1/2 cup walnuts toasted in a pan

Instructions

  1. Mix Chicken Marinade together in a medium bowl. Add cubed chicken pieces and toss well. Let sit for 10-15 minutes. Meanwhile, lay out Stir-Fry Ingredients on a cutting board, and mix together Stir-Fry Sauce in a small bowl.
  2. Heat 1 teaspoon oil in a wok. Add red bell pepper strips and snow peas and stir-fry one minute. Add shitake mushrooms and stir-fry another minute. Remove from wok and set aside.
  3. Heat remaining 2 teaspoons oil in wok. Add dried chili peppers and Szechwan peppercorns and stir-fry until fragrant. Toss in scallions, ginger and garlic and stir-fry another 30 seconds until fragrant. Add marinated chicken and stir-fry until cooked through, about 4 minutes. Add Stir-Fry Sauce and cooked vegetables and toss until sauce is thickened
  4. Top with toasted walnuts before serving.

Recipe Notes

To make cutting the chicken easier, partially freeze. Then cut chicken into 1/2" strips lengthwise, then crosswise.

Nutrition Facts
Stir-Fry Spicy Kung Pao Chicken with Walnuts
Amount Per Serving
Calories 311 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 740mg32%
Potassium 665mg19%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 5g6%
Protein 28g56%
Vitamin A 1040IU21%
Vitamin C 44.8mg54%
Calcium 31mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.