This easy Kung Pao chicken is my favorite way to skip takeout without sacrificing flavor. I stir-fry juicy bites of chicken with bell peppers, onions, and crunchy roasted peanuts in a bold and spicy Kung Pao chicken sauce that’s sweet, salty, and tangy, with just the right amount of heat. It’s a quick 20-minute dinner that tastes like my favorite Chinese restaurant, only better, because I control the ingredients.
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This turned out amazing! I will definitely being making it again.
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Love it. Soo goood.
Thank you so much for the recipy
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Easy Kung Pao Chicken with Peanuts
My homemade Kung Pao chicken sauce blends soy sauce, chili garlic sauce, vinegars, brown sugar, and sesame oil for a balanced flavor that’s customizable to your heat tolerance. Instead of hard-to-find Chinese black vinegar, I use a mix of balsamic and rice vinegar to recreate that same signature tangy depth with pantry staples.
The roasted peanuts add the signature crunch you expect from Kung Pao chicken with peanuts, making every bite satisfying. This recipe is also perfect for weeknights: minimal prep, one pan, and on the table faster than delivery.
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Marinate Ahead for Juicier Chicken
While this recipe works perfectly without marinating, I have found that letting the chicken sit in the sauce for 10-15 minutes (or up to 3 hours in the fridge) can deepen the flavor and make the chicken even juicier. It’s a great option if you have a little extra time or want to prep ahead for a quick weeknight dinner.
Kung Pao Chicken Recipe
Ingredients
For the Marinade/Sauce:
- ½ cup chicken broth (or water)
- ¼ cup soy sauce (*)
- 1½ tablespoons chili garlic sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
For the Chicken and Vegetables:
- 20 ounces boneless, skinless chicken breasts (or thighs, diced**)
- 2 tablespoons vegetable oil (divided)
- 2 bell peppers (any color, diced)
- ½ onion (diced)
- 1 (1-inch knob) fresh ginger (minced)
- 2 cloves garlic (minced)
- ½ cup roasted peanuts
Instructions
- In a bowl, whisk together all marinade/sauce ingredients.½ cup chicken broth, ¼ cup soy sauce, 1½ tablespoons chili garlic sauce, 2 tablespoons balsamic vinegar, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 pinch kosher salt, 1 pinch ground black pepper
- Place chicken in a separate bowl. Pour 3 tablespoons of the marinade over the chicken and mix together. Reserve the remaining sauce for later.20 ounces boneless, skinless chicken breasts
- Add 1 tablespoon to a large skillet or wok over medium-high heat.2 tablespoons vegetable oil
- Stir fry the chicken until browned on all sides and cooked through, about 3-5 minutes. Remove chicken from the pan and set aside on a clean plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the onions, cooking until soft, about 2-3 minutes.½ onion
- Stir in ginger and garlic, cooking for 30 seconds, or until fragrant.1 (1-inch knob) fresh ginger, 2 cloves garlic
- Stir in the peppers, chicken, peanuts, and remaining sauce.2 bell peppers, ½ cup roasted peanuts
- Stir fry until the sauce thickens, about 3-4 minutes.
- Serve with rice and a sprinkle of chopped green onion.
Notes
- Dice the chicken into similar-sized pieces so it cooks quickly and evenly without drying out.
- Only a small amount goes on the chicken at first. The rest is added later so the sauce thickens properly instead of burning.
- Make sure the skillet or wok is fully heated before adding the chicken. This helps it brown instead of steaming.
- If your skillet is small, cook the chicken in batches. Too much chicken at once will release moisture and prevent browning.
- Properly cooked chicken should reach 165°F internally.
- Cornstarch settles fast. Give the reserved sauce a quick whisk before pouring it into the pan so it thickens evenly.
- For less heat, reduce the chili garlic sauce. For more heat, add crushed red pepper flakes or a drizzle of chili oil at the end.
- Stirring in the peanuts late keeps them crisp instead of soggy. Wait to add them until the end of cooking if you like them extra crisp.
- If the sauce is too thick, add a splash of broth or water. If too thin, let it simmer another minute–it thickens quickly.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Kung Pao Chicken Step by Step
Prep: Gather up everything you need to make this Kung Pao chicken recipe. Dice the chicken, peppers, and onion. Mince the ginger and garlic.
Mix the Sauce: Whisk together ½ cup of chicken broth or water, ¼ cup of soy sauce, 1½ tablespoons of chili garlic sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of rice vinegar, 2 teaspoons of cornstarch, 1 tablespoon of brown sugar, 1 teaspoon of sesame oil and a pinch of salt and pepper.
Marinate the Chicken: Pour 3 tablespoons of the marinade all over 20 ounces of diced boneless, skinless chicken breasts and mix together.
Cook the Chicken: Add 1 tablespoon of vegetable oil to a skillet or wok set over medium-high heat. Cook the chicken on all sides until browned and cooked through to 165°F, about 3-5 minutes. Remove the cooked chicken from the pan and set aside.
Sauté the Aromatics: Add the remaining 1 tablespoon of vegetable oil to the skillet (no need to wipe out). Sauté ½ of a diced onion until soft, about 2-3 minutes. Stir in a 1-inch knob of minced ginger and 2 cloves of minced garlic and cook until fragrant, about 30 seconds.
Add the Veggies and Chicken: Stir in 2 diced bell peppers. Add the chicken, sauce (give it a quick stir to re-emulsify), and ½ cup of roasted peanuts to the pan (you can wait to add the peanuts until the end if you like them extra crisp).
Thicken the Sauce: Stir fry everything in the pan until the sauce begins to thicken, about 3-4 minutes. If it thickens too much, add a splash of broth or water to thin it back out.
Garnish and Serve: Serve your Kung Pao chicken on a bed of steamed rice, topped with chopped green onion, if desired.
How to Store, Freeze, and Reheat
Once cooled to room temperature, you can store leftover Kung Pao chicken in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or right back in the wok.
More Asian-Inspired Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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