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Kung Pao Chicken

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Kung Pao Chicken is a vibrant and flavorful Chinese dish featuring tender chicken, crunchy vegetables, and roasted peanuts, all coated in a savory, slightly spicy sauce. Perfectly balanced with salty, sweet, and spicy flavors, this easy-to-make dish brings the taste of takeout right to your kitchen in less than 30 minutes. Whether served with rice or noodles, Kung Pao Chicken is sure to become a family favorite.

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken breasts (cut into bite-sized cubes)

  • 2 tablespoons soy sauce

  • 1 tablespoon cornstarch

  • 1 tablespoon rice vinegar

  • 1 tablespoon vegetable oil (for cooking)

For the Sauce:

  • 3 tablespoons soy sauce (low-sodium preferred)

  • 1 tablespoon rice vinegar

  • 1 tablespoon hoisin sauce

  • 1 teaspoon sugar

  • 1/2 teaspoon sesame oil

  • 1/4 teaspoon red pepper flakes (adjust for heat)

  • 1 tablespoon water (or chicken broth)

For the Stir-fry:

  • 1/2 cup roasted unsalted peanuts

  • 1/2 onion (diced)

  • 1 bell pepper (sliced into strips)

  • 1 zucchini (sliced)

  • 4-6 dried red chili peppers (adjust for heat level)

  • 2 cloves garlic (minced)

  • 1 tablespoon fresh ginger (grated)

Instructions

  • Prepare the Chicken:
    In a small bowl, combine cubed chicken with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon rice vinegar. Toss to coat and marinate for 10-15 minutes while preparing the sauce and vegetables.

  • Make the Sauce:
    In a separate bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon sugar, 1/2 teaspoon sesame oil, 1/4 teaspoon red pepper flakes, and 1 tablespoon water (or chicken broth). Set aside.

  • Stir-fry the Chicken:
    Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, until browned and cooked through. Remove from the skillet and set aside.

  • Cook the Vegetables:
    In the same skillet, add dried red chili peppers and cook for about 30 seconds until fragrant.
    Add garlic, ginger, onions, bell pepper, and zucchini. Stir-fry for 3-4 minutes, until vegetables are tender but still crisp.

  • Combine Everything:
    Return the cooked chicken to the skillet with vegetables.
    Pour the prepared sauce over everything and stir to coat. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

  • Add the Peanuts:
    Stir in roasted peanuts and cook for 1 more minute to heat through.

  • Serve:
    Serve your Kung Pao Chicken hot, over steamed rice or noodles. Garnish with additional peanuts or sliced green onions if desired.

Notes

Vegetarian Version: Swap chicken for tofu, tempeh, or seitan for a plant-based Kung Pao dish. Add extra vegetables like mushrooms, snow peas, or broccoli for a nutritious boost.Spicy Version: Increase the red pepper flakes or add fresh chopped chili peppers to make it spicier.Peanut-Free: Substitute peanuts with cashews or almonds, or omit entirely if you have allergies

Find it online: https://cookibly.com/kung-pao-chicken/