Kung Pao Chicken

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Kung Pao Chicken is a spicy, saucy stir-fry packed with tender chicken, crunchy peanuts, and crisp bell peppers. It’s bold, easy to make at home, better than takeout, and ready in under 40 minutes.

I loved sharing my General Tso’s Chicken and Kung Pao Beef recipes with you, and now I’m back with another Chinese takeout classic that I can’t get enough of: Kung Pao Chicken!

This one brings a bold kick with a spicy, garlicky sauce and just enough sweetness to balance it all out. I make this when I’m craving something fast but full of flavor. It smells amazing while it’s sizzling away on the stove.

If you’re into bold, punchy dishes that cook up quickly, this one’s going to be your new favorite.

Why I love this recipe

I enjoy how this recipe lets me bring all those takeout-style flavors into my kitchen, without complicated steps. I especially love how easy it is to switch up the heat or add extra veggies. It’s a great way to spice up dinner without stressing about it.

If you are looking for more Asian cuisine, try my asian sticky wings and teriyaki chicken bowls next!

Ingredients

Here’s everything you’ll need to make this flavorful dish. Simple pantry staples come together to create a bold, savory stir-fry that’s perfect for busy weeknights.

• Chicken: Boneless, skinless chicken breasts, cut into bite-sized pieces
• Sauce Base: Soy sauce, cornstarch, brown sugar, rice vinegar, sesame oil, and water
• Vegetables & Aromatics: Red and green bell peppers (chopped), garlic, and ginger (minced)
• Cooking Oil: Vegetable oil
• Add-ins: Dry-roasted peanuts (or preferred nuts), dried red chili peppers, red pepper flakes
• Garnish & Serving: Sliced green onions and cooked white rice

Step by step

1. Place the diced chicken in a large bowl, set aside.
2. In another bowl, whisk together the soy sauce and cornstarch until the mixture is smooth and the cornstarch is fully dissolved.
3. Stir in the brown sugar, rice vinegar, and sesame oil. Mix until everything is well incorporated.
4. Scoop out 2 tablespoons of the sauce and pour it over the chicken. Toss until all pieces are evenly coated. Let the chicken marinate for 15 minutes.
5. Add water to the remaining sauce and stir until well blended. Set this aside for later.
6. As the chicken marinates, heat a large skillet over medium-high heat. Add a bit of oil and sauté the chopped bell peppers for 3 to 5 minutes, or until they start to soften.

1. Stir in the garlic and ginger, cooking for another 1 to 2 minutes until fragrant. Transfer the veggies to a clean bowl and set aside.
2. In the same skillet, add more oil if needed and cook the marinated chicken over medium-high heat until fully cooked, about 4 to 5 minutes.
3. Toss in the peanuts and dried red chilis, cooking for about a minute while stirring frequently to avoid burning.
4. Add the cooked vegetables back to the skillet. Pour in the reserved sauce and sprinkle with red pepper flakes. Stir everything together and lower the heat. Let it simmer gently for 3 to 4 minutes until the sauce thickens.
5. Finish with a sprinkle of green onions on top and serve with steamed white rice.

Variations

Using chicken thighs gives the dish a richer, juicier taste and works great in stir-fries, even tofu or shrimp still soak up the sauce nicely.

For a nut swap, try cashews or skip them and use water chestnuts for a light crunch. Mushrooms, onions, and zucchini make excellent add-ins for extra veggies and to stretch your meat to more servings.

Serving suggestions

This is one of those meals that begs for a bed of rice, such as plain or garlic rice. If you’re keeping things low-carb, skip the rice all together and reach for cauliflower rice or a side of sautéed green beans.

Storage

After cooking, let the chicken cool and store it into an airtight container. It will keep in the fridge for three days. Warm it up in a skillet or microwave, and if the sauce has thickened too much, thin it with a splash of water.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!