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kung pao chicken recipe

🍛 Kung Pao Chicken Recipe Card

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken & Marinade:
  • 1 lb boneless skinless chicken breast or thighs, diced
  • 1 tbsp soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1 tsp cornstarch
  • For the Sauce:
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 –2 tsp sugar or sugar substitute for low-carb
Other Ingredients:
  • 2 tbsp vegetable oil
  • 8 –10 dried red chilies adjust to taste
  • 3 garlic cloves minced
  • 1- inch piece ginger minced
  • 1 red bell pepper diced
  • ½ cup roasted peanuts
  • 2 green onions sliced

Method
 

Marinate Chicken:
  1. In a bowl, mix chicken with soy sauce, rice wine, and cornstarch. Let sit 10–15 minutes.
Prepare Sauce:
  1. Whisk together soy sauce, hoisin, rice vinegar, water, sesame oil, and sugar. Set aside.
Cook Chicken:
  1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry chicken until browned and cooked through (4–5 minutes). Remove from pan.
Sauté Aromatics:
  1. Add remaining oil. Stir-fry dried chilies, garlic, and ginger for 30 seconds until fragrant.
Add Veggies:
  1. Add red bell pepper and stir-fry 2–3 minutes until slightly tender.
Combine:
  1. Return chicken to the pan. Pour sauce over everything. Stir-fry 1–2 minutes until sauce thickens slightly.
Finish:
  1. Toss in roasted peanuts and sliced green onions. Serve immediately with steamed rice or cauliflower rice.

Notes

For extra heat, add a pinch of crushed red pepper flakes or Szechuan peppercorns.
Cut chicken into uniform pieces for even cooking.
Toast peanuts in a dry skillet before adding for a nuttier flavor.
For a lower-sodium version, use reduced-sodium soy sauce.