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4.5 from 42 votes

Kung Pao Chicken

This Kung Pao Chicken is a delicious stir-fry loaded with chunky veggies and chicken and coated in a homemade tasty sauce. Ready in 30 minutes and way better than take-out!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Course
Cuisine: Chinese
Keyword: chicken recipes, chinese recipe, kung pao chicken
Servings: 4
Calories: 423kcal
Author: Joanna Cismaru



  • 1 lb chicken breast boneless and skinless, cut into small cubes
  • 1/4 cup cornstarch

Kung Pao Sauce

  • 2 tbsp soy sauce low sodium
  • 2 tsp dark soy sauce
  • 1/2 cup chicken broth low sodium or no sodium added
  • 2 tbsp dry sherry
  • 1 tsp cornstarch


  • 4 tbsp peanut oil divided
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 1 medium red bell pepper cut into small 3/4 inch cubes
  • 1 large zucchini cut into 3/4 inch cubes
  • 10 dried red chilies
  • 3 green onions thinly slices
  • 1/4 cup peanuts dry-roasted, unsalted


  • Prepare chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch. Set aside.
  • Prepare the sauce: In a small bowl whisk together all the sauce ingredients. Set aside.
  • Cook the chicken: The chicken will have to be cooked in 2 batches. Add about 1 tbsp of the peanut oil to a hot wok or skillet. Add about half the chicken (shaking off any excess cornstarch) and cook for 3 to 4 minutes, stirring occasionally, until chicken is cooked through. Transfer to another plate. Add another tbsp of peanut oil and repeat with remaining chicken. Transfer the chicken to the plate and set aside.
  • Make Stir-Fry: Add the remaining 2 tbsp of peanut oil to the wok and heat. Stir in the garlic, ginger, bell pepper, zucchini and stir-fry for 1 minute. Pour in the sauce and bring to a boil, while stirring. You’ll notice the sauce start to thicken from the cornstarch.
  • Once the sauce thickens slightly, add the chicken back to the wok, the red chilies, green onions and the peanuts. Stir everything together so that everything is coated in the sauce and cook for another minute. 
  • Serve: Serve this is over cooked rice such as Jasmine rice or Basmati rice. You could also serve it over noodles.



Serve: Serve this is over cooked rice such as Jasmine rice or Basmati rice. You could also serve it over noodles.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. I usually just reheat in the microwave for a couple minutes before serving.
Freeze: You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to 2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet/wok and stir-fry until heated through.
Nutrition: Nutrition information does not include rice. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 423kcal | Carbohydrates: 26g | Protein: 31g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 597mg | Potassium: 1187mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2290IU | Vitamin C: 217.6mg | Calcium: 53mg | Iron: 2.8mg