Why You’ll Love This Recipe
This Kung Pao Chicken recipe is quick to prepare, bursting with bold flavors, and combines tender chicken with a satisfying crunch from peanuts and bell peppers. It’s a perfect balance of spicy, sweet, and tangy, with a touch of garlic and ginger that enhances every bite. Plus, it’s easily customizable to suit your preferred spice level and dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chicken breasts or thighs (diced)
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Roasted peanuts
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Bell peppers (diced)
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Green onions (sliced)
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Garlic (minced)
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Fresh ginger (minced)
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Dried red chili peppers or red pepper flakes
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Soy sauce (low sodium preferred)
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Hoisin sauce
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Rice vinegar
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Sesame oil
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Cornstarch
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Sugar or alternative sweetener
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Vegetable oil (for cooking)
Directions
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In a bowl, toss diced chicken with cornstarch until evenly coated.
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Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned and cooked through. Remove chicken and set aside.
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In the same pan, add a little more oil, then sauté garlic, ginger, and dried chili peppers until fragrant.
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Add diced bell peppers and cook for 2-3 minutes until crisp-tender.
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Return chicken to the pan along with roasted peanuts and sliced green onions.
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In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sesame oil, and sugar. Pour the sauce over the chicken and vegetables.
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Stir well and cook for another 2-3 minutes, allowing the sauce to thicken and coat everything evenly.
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Serve hot over steamed rice or cauliflower rice.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 15 minutes
Variations
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Use cashews instead of peanuts for a different nutty flavor.
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Add zucchini, water chestnuts, or snap peas for more veggies.
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Adjust the heat by varying the amount of dried chili peppers or using fresh chilies.
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Substitute chicken with tofu or shrimp for alternative proteins.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, stirring occasionally to redistribute the sauce.
FAQs
Can I use chicken breast or thighs?
Both work well; thighs tend to be juicier, while breast is leaner.
How spicy is this dish?
The heat can be adjusted by the amount and type of chili peppers used.
Is this recipe gluten-free?
Use gluten-free soy sauce and hoisin sauce to make it gluten-free.
Can I make this dish vegetarian?
Yes, substitute chicken with firm tofu or a mix of vegetables.
How do I keep the chicken tender?
Coating chicken with cornstarch and not overcooking helps maintain tenderness.
What can I serve with Kung Pao Chicken?
Steamed rice, cauliflower rice, or noodles are great options.
Can I prepare the sauce ahead of time?
Yes, the sauce can be mixed in advance for convenience.
How do I thicken the sauce?
Cornstarch in the marinade and sauce helps thicken during cooking.
Can I use fresh chili peppers instead of dried?
Yes, fresh chilies can be used; adjust quantity for heat preference.
How do I prevent peanuts from getting soggy?
Add roasted peanuts at the end of cooking to keep them crunchy.
Conclusion
Kung Pao Chicken is a flavorful, quick, and satisfying dish that brings the best of Chinese cuisine to your table. With tender chicken, crunchy peanuts, and a balanced spicy-sweet sauce, it’s a perfect meal for any occasion. Easy to customize and full of bold flavors, this recipe is sure to become a favorite in your home cooking repertoire.
Kung Pao Chicken
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
Description
Kung Pao Chicken is a classic Chinese stir-fry featuring tender chicken, crunchy peanuts, and vibrant vegetables tossed in a spicy, savory, and slightly sweet sauce. Quick and easy to make, this flavorful dish offers the perfect balance of heat, sweetness, and umami.
Ingredients
-
Chicken breasts or thighs (diced)
-
Roasted peanuts
-
Bell peppers (diced)
-
Green onions (sliced)
-
Garlic (minced)
-
Fresh ginger (minced)
-
Dried red chili peppers or red pepper flakes
-
Soy sauce (low sodium preferred)
-
Hoisin sauce
-
Rice vinegar
-
Sesame oil
-
Cornstarch
-
Sugar or alternative sweetener
- Vegetable oil (for cooking)
Instructions
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Toss diced chicken with cornstarch until evenly coated.
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Heat vegetable oil in a wok or large skillet over medium-high heat. Stir-fry chicken until browned and cooked through. Remove and set aside.
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In the same pan, add more oil and sauté garlic, ginger, and dried chili peppers until fragrant.
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Add diced bell peppers and cook 2-3 minutes until crisp-tender.
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Return chicken to pan with peanuts and green onions.
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Mix soy sauce, hoisin sauce, rice vinegar, sesame oil, and sugar in a small bowl. Pour over chicken and veggies.
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Stir and cook 2-3 minutes until sauce thickens and coats everything evenly.
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Serve hot over steamed rice or cauliflower rice.
Notes
Substitute peanuts with cashews for a different nutty taste.Add zucchini, snap peas, or water chestnuts for extra veggies.Adjust spice by varying dried chili quantity or using fresh chilies.Swap chicken for tofu or shrimp for alternative proteins.
