Kung Pao Chicken Recipe

4.5 from 14 votes

Kung Pao Chicken is a popular Chinese take out, and it's no surprise! Loaded with spicy chicken, peanuts, vegetables in a delicious Kung Pao sauce. This easy, homemade Kung Pao Chicken recipe is just as good, if not better! Plus it's healthier and lower in calories.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: American, Chinese

Servings: servings

Calories: 400kcal

Author: Becky Hardin

Ingredients

For the Marinade/sauce

1/2 cup chicken broth or water
1/4 cup soy sauce
1 1/2 tablespoons chili garlic sauce
2 tablespoons balsamic vinegar
1 tablespoon rice vinegar
2 teaspoons corn starch
1 tablespoon brown sugar
1 teaspoon sesame oil
Dash of salt and pepper

For the Chicken and Vegetables

20 ounces boneless skinless chicken breasts or thighs chopped into small pieces
2 tablespoons vegetable oil divided
1 red bell pepper diced
1 green bell pepper diced
1/2 onion diced
1 knob 1-inch ginger, minced
2 cloves garlic minced
1/2 cup roasted peanuts

Instructions

In a bowl, whisk together the marinade/sauce ingredients. Place the chicken in a separate bowl. Pour 3 tablespoons of the marinade over the chicken and mix together. Reserve the remaining sauce for later.
Add 1 tablespoon to a large skillet or wok over medium-high heat. Stir fry the chicken until browned on all sides and cooked through. Remove from the chicken from the pan and set aside on a clean plate.
Add the remaining 1 tablespoon of oil to the skillet. Add in the onions, cooking for a few minutes until soft. Stir in the ginger and garlic, cooking for a minute until fragrant. Stir in the peppers, chicken, peanuts, and remaining sauce. Stir fry until the sauce thickens.
Serve with rice and a sprinkle of chopped green onion.

Video

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