This Kung Pao Chicken is spicy, savory, and a little bit tangy, with tender bites of chicken, crunchy peanuts, and just the right kick of heat. It’s a quick stir-fry that comes together in about 30 minutes, perfect for busy weeknights when you’re craving bold, takeout-style flavor at home.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 3 tablespoons soy sauce, divided
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (or other neutral oil)
- 1 bell pepper, diced (red, green, or a mix)
- 1/2 cup unsalted roasted peanuts
- 3 green onions, chopped (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1–2 tablespoons Sichuan peppercorns (adjust to taste)
- 2–3 dried red chilies (adjust to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- In a medium bowl, combine the diced chicken, 1 tablespoon of soy sauce, and the cornstarch. Toss until the chicken is evenly coated, then let marinate for about 15 minutes.
- In a separate small bowl, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, a pinch of salt, and a few grinds of black pepper to make the sauce. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the hot pan in an even layer. Stir-fry for 5–7 minutes, until the chicken is golden brown and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds, just until fragrant, being careful not to burn them.
- Add the minced garlic, minced ginger, and the white parts of the green onions to the pan. Stir-fry for 30–60 seconds until aromatic.
- Add the diced bell pepper and stir-fry for 2–3 minutes, until tender-crisp.
- Return the cooked chicken to the skillet, along with the peanuts and the green parts of the green onions.
- Pour the prepared sauce over the chicken mixture. Stir well to coat everything evenly and cook for another 2–3 minutes, allowing the sauce to thicken slightly and cling to the chicken and vegetables.
- Taste and adjust seasoning with additional salt, pepper, or a splash more soy sauce if needed. Serve hot.
Variation
- Swap the chicken breasts for boneless, skinless chicken thighs for a richer, juicier result.
- Make it veggie-heavy by adding sliced zucchini, broccoli florets, or snap peas along with the bell pepper.
- For a sweeter, more American-style Kung Pao, stir 1–2 teaspoons of brown sugar or honey into the sauce.
Cooking Notes
- Have all your ingredients prepped and measured before you start cooking—stir-fry moves quickly.
- Sichuan peppercorns provide a numbing, tingly heat rather than just spiciness; start with less if you’re new to them.
- If your pan is small, cook the chicken in two batches to avoid overcrowding and ensure good browning.
Serving Suggestions
- Serve over steamed jasmine or basmati rice to soak up the spicy, savory sauce.
- Pair with simple sides like stir-fried bok choy, garlic green beans, or a crisp cucumber salad.
- Turn leftovers into a quick lunch by serving over noodles or in lettuce wraps.
Tips
- Use high heat for proper stir-frying, but reduce the temperature slightly if the aromatics start to burn.
- Toast the peanuts in a dry pan for 1–2 minutes before using if they’re not already roasted, to boost flavor and crunch.
- For a gluten-free version, substitute tamari or a certified gluten-free soy sauce and ensure your vinegar is gluten-free.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: ≈320 kcal
- Protein: ≈28–30 g
- Sodium: ≈700–900 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work very well and stay extra juicy. Just dice them similarly and cook until no longer pink and cooked through. - How can I make this less spicy?
Reduce the Sichuan peppercorns and dried chilies, and remove the chili seeds before cooking. You can also skip the peppercorns entirely if you don’t like the numbing effect. - Can I make Kung Pao Chicken ahead of time?
It’s best fresh, but you can prep and marinate the chicken and chop all veggies up to a day in advance. Stir-fry just before serving for the best texture. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth until warmed through.
Conclusion
This Kung Pao Chicken brings all the spicy, savory, and nutty flavors you love from your favorite takeout spot, made quickly in your own kitchen. Tender chicken, crisp veggies, and crunchy peanuts are coated in a bold, tangy sauce that comes together in just 30 minutes—ideal for weeknights when you want something exciting but easy.
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Kung Pao Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
This Kung Pao Chicken is spicy, savory, and a little bit tangy, with tender bites of chicken, crunchy peanuts, and just the right kick of heat. It’s a quick stir-fry that comes together in about 30 minutes, perfect for busy weeknights when you’re craving bold, takeout-style flavor at home.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 3 tablespoons soy sauce, divided
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (or other neutral oil)
- 1 bell pepper, diced (red, green, or a mix)
- 1/2 cup unsalted roasted peanuts
- 3 green onions, chopped (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1–2 tablespoons Sichuan peppercorns (adjust to taste)
- 2–3 dried red chilies (adjust to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- In a medium bowl, combine the diced chicken, 1 tablespoon of soy sauce, and the cornstarch. Toss until the chicken is evenly coated, then let marinate for about 15 minutes.
- In a separate small bowl, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, a pinch of salt, and a few grinds of black pepper to make the sauce. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the hot pan in an even layer. Stir-fry for 5–7 minutes, until the chicken is golden brown and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds, just until fragrant, being careful not to burn them.
- Add the minced garlic, minced ginger, and the white parts of the green onions to the pan. Stir-fry for 30–60 seconds until aromatic.
- Add the diced bell pepper and stir-fry for 2–3 minutes, until tender-crisp.
- Return the cooked chicken to the skillet, along with the peanuts and the green parts of the green onions.
- Pour the prepared sauce over the chicken mixture. Stir well to coat everything evenly and cook for another 2–3 minutes, allowing the sauce to thicken slightly and cling to the chicken and vegetables.
- Taste and adjust seasoning with additional salt, pepper, or a splash more soy sauce if needed. Serve hot.
Notes
- Adjust the heat level by increasing or decreasing the Sichuan peppercorns and dried chilies.
- If you prefer a thicker sauce, whisk an extra 1 teaspoon of cornstarch into the sauce mixture before adding it to the pan.
- Lightly crush some of the peanuts with your hand before adding them for a mix of textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ≈320 kcal
- Sugar: ≈4–6 g
- Sodium: ≈700–900 mg (varies with soy sauce)
- Fat: ≈17–20 g
- Saturated Fat: ≈3–4 g
- Unsaturated Fat: ≈13–16 g
- Trans Fat: 0 g
- Carbohydrates: ≈12–15 g
- Fiber: ≈2–3 g
- Protein: ≈28–30 g
- Cholesterol: ≈80–90 mg
Keywords: kung pao chicken, spicy chicken stir-fry, Chinese takeout at home, easy weeknight dinner, peanut chicken