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Kung Pao Scallops

Super easy, fast and delicious kung pao scallops.
Categories Easy Dinner
Difficulty Easy
Keyword kung pao scallops
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 466 kcal
Author A Sweet Pea Chef



  • 3/4 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp sugar
  • 1 tbsp arrowroot starch
  • 2 tbsp white wine vinegar
  • 1 tsp sesame oil


  • 1/2 tbsp sesame oil
  • 1/2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 tsp chili paste
  • 1 lb bay scallops cut in half
  • 1 8-oz. can sliced water chestnuts rinsed and drained
  • 1 lb fresh sugar snap peas
  • 4 green onions thinly sliced
  • 1 cup raw peanuts
  • optional: 3 cups steamed white rice


  1. To make the sauce, combine all the sauce ingredients in a medium bowl and mix well. Set aside.
  2. For the stir-fry, heat the sesame and olive oils in a large nonstick skillet over medium-high heat.
  3. Add the garlic, ginger and chili paste and stir-fry for 1 minute.
  4. Add the scallops and stir-fry for 1 minute.
  5. Add the water chestnuts and stir-fry for 2 minutes.
  6. Add the sauce mixture, snap peas and green onions. Bring to a boil and cook 4-6 minutes, or until thickened.
  7. Stir in the peanuts.
  8. Serve with rice.
Nutrition Facts
Kung Pao Scallops
Amount Per Serving (1.5 cups)
Calories 466 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 3.3g17%
Cholesterol 28.6mg10%
Sodium 1103.1mg46%
Carbohydrates 36.9g12%
Fiber 8.5g34%
Sugar 12.5g14%
Protein 30g60%
Vitamin A 400IU8%
Vitamin C 100.7mg122%
Calcium 110mg11%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.