Kung Pao Chicken

4.49 from 91 votes

Better than takeout and ready in just 30 minutes, this Kung Pao Chicken is loaded with tender chicken, crisp bell peppers, zucchini, crunchy peanuts, and tossed in a bold, glossy homemade sauce. It’s spicy, savory, slightly sweet, and perfect for an easy weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Main Course

Cuisine: Chinese

Keyword: chicken recipes, chinese recipe, kung pao chicken

Servings:

Calories: 431kcal

Author: Joanna Cismaru

Equipment

Nonstick Chinese Wok - Dishwasher Safe

Ingredients

Chicken

1 pound chicken breast boneless and skinless, cut into small cubes
¼ cup cornstarch

Kung Pao Sauce

2 tablespoons soy sauce low sodium
2 teaspoons dark soy sauce
½ cup chicken broth low sodium or no sodium added
2 tablespoons Shaoxing wine
1 teaspoon cornstarch

Stir-Fry

4 tablespoons peanut oil divided
2 cloves garlic minced
1 teaspoon 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
¼ cup peanuts dry-roasted, unsalted

US Customary - Metric

Instructions

In a small bowl whisk together all the sauce ingredients. Set aside.
Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch. Set aside.
The chicken will have to be cooked in 2 batches. Add about 1 tablespoon 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 tablespoon of peanut oil and repeat with remaining chicken. Transfer the chicken to the plate and set aside.
Add the remaining 2 tablespoons 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 this is over cooked rice such as Jasmine rice or Basmati rice. You could also serve it over noodles.

Video

Notes

Fry the chicken in batches to get a nice golden-brown crust and prevent it from steaming.
If you’re sensitive to heat, use fewer dried chilies or remove them before serving.
Dark soy sauce adds color, but you can skip it or use regular soy sauce if needed.
Zucchini works beautifully here. It absorbs the sauce while adding texture and color, making this version more veggie loaded than traditional takeout.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Freeze leftovers in an airtight container for up to 2 months; thaw in the fridge overnight and reheat on the stovetop.

Nutrition