Sichuan Kung Pao Chicken with Zucchini & Bell Pepper
Make Sichuan Kung Pao Chicken with Zucchini & Bell Pepper, a Chinese dinner recipe with Chicken Marinade, Kung Pao Sauce, Stir-fry. It has about 35 min, about 550 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Sichuan Kung Pao Chicken with Zucchini & Bell Pepper is a Chinese dinner recipe that takes about 35 min, makes 4 servings, has about 550 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSichuan Kung Pao Chicken with Zucchini & Bell Pepper ingredients
- Chicken Marinade
- Kung Pao Sauce
- Stir-fry
- For Serving
How to make Sichuan Kung Pao Chicken with Zucchini & Bell Pepper
- In a medium bowl, combine the 1.5 lbs cubed chicken breast with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1/2 teaspoon sesame oil. Toss to coat evenly and let marinate for at least 15 minutes while you prepare other ingredients.
- In a small bowl, whisk together the Kung Pao sauce ingredients: 2 tablespoons soy sauce, 2 tablespoons black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon cornstarch, 1/4 cup chicken broth, and 1 teaspoon sesame oil. Set aside.
- Heat a large wok or skillet over high heat until it just begins to smoke. Add 2 tablespoons peanut oil, then add the marinated chicken in a single layer. Stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon peanut oil to the wok. Add the 10-15 dried red chilies and 1 teaspoon Sichuan peppercorns. Stir-fry for 15-30 seconds until fragrant and slightly darkened, being careful not to burn them.
- Immediately add the 3 minced garlic cloves, 1 tablespoon minced ginger, and the white parts of the sliced green onions. Stir-fry for another 30 seconds until aromatic.
- Add the 1 medium red bell pepper and 1 medium zucchini to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, maintaining their vibrant color.
- Return the cooked chicken to the wok. Give the prepared Kung Pao sauce a quick stir, then pour it over the chicken and vegetables. Toss quickly to coat everything in the sauce.
- Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables. The sauce should be glossy and bubbling.
- Remove the wok from the heat and stir in the 1/2 cup unsalted roasted peanuts and the green parts of the sliced green onions.
- Serve the Kung Pao chicken immediately over 4 cups of hot cooked white rice.
Sichuan Kung Pao Chicken with Zucchini & Bell Pepper FAQ
How do I make Sichuan Kung Pao Chicken with Zucchini & Bell Pepper?
Make Sichuan Kung Pao Chicken with Zucchini & Bell Pepper by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Sichuan Kung Pao Chicken with Zucchini & Bell Pepper?
The main ingredients include Chicken Marinade, Kung Pao Sauce, Stir-fry, For Serving. The full ingredient list is included on this page.
How long does Sichuan Kung Pao Chicken with Zucchini & Bell Pepper take?
This recipe takes about 35 min, depending on prep speed and kitchen equipment.
How many calories are in Sichuan Kung Pao Chicken with Zucchini & Bell Pepper?
Recipe Genius estimates about 550 calories per serving. Nutrition is estimated, so use your own labels when precision matters.