Kung Pao Chicken Recipe

a serving of Kung Pao chicken on a white plate with rice and chopsticks.

4.58 from 28 votes

Skip takeout without sacrificing flavor! This easy Kung Pao chicken is a 20-minute weeknight favorite, featuring juicy chicken, crunchy peanuts, and a bold, spicy-sweet sauce.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Chinese

Servings: servings

Calories: 405kcal

Author: Becky Hardin

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.

Video

Notes

*For a gluten-free option, use tamari or coconut aminos.

**Chicken thighs stay juicier and are more forgiving if slightly overcooked, while breasts cook faster and should be watched closely.

Tips:

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.

Make-Ahead: Marinate the chicken in the sauce up to 3 hours in advance.

Storage: Store Kung Pao chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition