Dump-and-Bake Kung Pao Chicken
Skip the Chinese restaurant carryout and prepare an easier, lighter version of your favorite dish! This Dump-and-Bake Kung Pao Chicken requires just 10 minutes of prep for an easy dinner recipe that the whole family can enjoy.
Servings 4 people
Calories 511.6kcal
Ingredients
- 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- ½ cup chicken broth
- ½ cup brown sugar
- ¼ cup hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 3 teaspoons finely minced fresh garlic (I like to use a squeeze bottle of minced garlic from the produce section as a shortcut)
- ¼ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes (add more for a spicier dish or omit for a mild dish)
- ½ cup dry-roasted peanuts
- Optional garnish: sliced green onions
Instructions
- Preheat oven to 425 degrees F. Spray a medium baking dish with cooking spray (I have used a deep 9-inch by 6-inch dish and an 11-inch by 7-inch dish, and both work well).
- Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
- In a separate bowl, whisk together orange zest, chicken broth, brown sugar, hoisin sauce, sesame oil, salt, garlic, ginger, and red pepper flakes. Pour sauce over chicken and stir to combine.
- Bake, uncovered, for 20 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and sauce has thickened.
- Remove from oven, stir in peanuts. Season with additional salt and red pepper flakes, to taste. Garnish with sliced green onions just before serving.
Notes
Cooking Just for Two? Cut the ingredients in half and bake in a 1-quart dish. Cooking instructions remain the same.
Nutrition
Serving: 1cup | Calories: 511.6kcal | Carbohydrates: 49.4g | Protein: 57g | Fat: 13.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 5.1g | Cholesterol: 132.5mg | Sodium: 763.4mg | Potassium: 810.9mg | Fiber: 1.9g | Sugar: 31.9g