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