This recipe is fast and easy enough for busy weeknights.
It has a delicious balance of heat, sweetness, and savory flavor.
You can customize the spice level to suit your taste.
It tastes better than takeout and uses simple pantry ingredients.
The leftovers reheat beautifully for lunch or dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless skinless chicken breasts or thighs
Cornstarch
Soy sauce
Hoisin sauce
Rice vinegar
Sesame oil
Garlic
Fresh ginger
Dried red chilies
Bell peppers
Green onions
Roasted peanuts
Brown sugar or honey
Vegetable oil
Cooked white rice for serving
Directions
Cut the chicken into bite-sized pieces and toss with cornstarch and a little soy sauce.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and brown sugar to make the sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Cook the chicken until browned and fully cooked, then remove it from the pan.
Add garlic, ginger, and dried chilies to the skillet and cook briefly until fragrant.
Stir in the bell peppers and cook until slightly tender but still crisp.
Return the chicken to the skillet and pour in the sauce.
Cook for a few minutes until the sauce thickens and coats everything evenly.
Stir in the peanuts and green onions.
Serve hot over cooked rice.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Use shrimp, beef, or tofu instead of chicken.
Add zucchini, broccoli, snap peas, or mushrooms for extra vegetables.
Replace peanuts with cashews for a different crunch.
Use chili garlic sauce or Sichuan peppercorns for more heat and authentic flavor.
Serve with noodles instead of rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat until warmed through.
You can also microwave individual portions in 30-second intervals, stirring between each interval.
Freeze the cooked chicken mixture for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Is Kung Pao Chicken very spicy?
Traditional Kung Pao Chicken has some heat, but you can easily adjust the spice level by using fewer chilies.
Can I use chicken thighs instead of chicken breasts?
Yes. Chicken thighs are flavorful and stay very tender during cooking.
What type of peanuts should I use?
Roasted unsalted peanuts work best for balanced flavor.
Can I make this recipe gluten-free?
Yes. Use gluten-free soy sauce or tamari and make sure your hoisin sauce is gluten-free.
What vegetables go well in Kung Pao Chicken?
Bell peppers, zucchini, broccoli, mushrooms, and snap peas all work well.
Can I prepare the sauce ahead of time?
Yes. The sauce can be mixed and stored in the refrigerator for up to 3 days.
What should I serve with Kung Pao Chicken?
Steamed rice, fried rice, or noodles are excellent side options.
Can I make this recipe vegetarian?
Yes. Substitute tofu or a plant-based chicken alternative.
Why is cornstarch used on the chicken?
Cornstarch helps create a light coating that keeps the chicken tender and helps the sauce cling better.
Can I freeze Kung Pao Chicken?
Yes. Freeze the cooked dish in an airtight container for up to 2 months.
Conclusion
Kung Pao Chicken is a quick and satisfying meal packed with bold flavors and delicious textures. With tender chicken, crunchy peanuts, crisp vegetables, and a rich savory sauce, this homemade version is sure to become a regular favorite at your dinner table.
This easy Kung Pao Chicken recipe features tender chicken, crunchy peanuts, bell peppers, and a bold savory-spicy sauce. Better than takeout and ready in just 30 minutes, this classic Chinese-inspired stir-fry is perfect for busy weeknight dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Chinese
Diet:Gluten Free
Ingredients
1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons cornstarch
4 tablespoons soy sauce, divided
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6–8 dried red chilies
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, sliced
½ cup roasted unsalted peanuts
1 tablespoon brown sugar or honey
2 tablespoons vegetable oil
Cooked white rice, for serving
Instructions
In a bowl, toss the chicken pieces with cornstarch and 1 tablespoon soy sauce until evenly coated.
In a separate small bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, sesame oil, and brown sugar to make the sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 5–7 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
Add garlic, ginger, and dried red chilies to the skillet. Cook for about 30 seconds until fragrant.
Stir in the chopped bell peppers and cook for 2–3 minutes until slightly tender but still crisp.
Return the chicken to the skillet and pour in the prepared sauce.
Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables evenly.
Stir in the peanuts and green onions.
Serve hot over cooked rice.
Notes
Use chicken thighs for extra juicy and flavorful results.Adjust the spice level by adding more or fewer dried chilies.Sichuan peppercorns can be added for a more authentic flavor.Cashews can be substituted for peanuts if preferred.For a gluten-free version, use tamari and gluten-free hoisin sauce.This recipe works well with shrimp, tofu, or beef instead of chicken.
