Easy Kung Pao Chicken Recipe
This kung pao chicken recipe is quick, easy, and delicious! It’s the perfect weeknight meal. Kung pao chicken is a popular Chinese dish made with chicken, vegetables, and nuts in a spicy sauce. The dish is typically stir-fried and served with rice.
This kung pao chicken recipe is easy to make at home and just as delicious as takeout! The chicken is stir-fried with vegetables and nuts in a homemade spicy kung pao sauce. Serve it with white rice, brown rice, or noodles for a complete meal.
Let’s take a quick look at how to make this Americanized version of the classic Chinese chicken dish at home.
Ingredients
You should be able to find all of these staple ingredients at your local grocery store.
Kung Pao Sauce Ingredients
- ½ cup soy sauce or tamari
- ½ cup low-sodium chicken broth
- 1 tablespoon honey
- 3 cloves garlic, minced
- 2 teaspoons red chili flakes
- ½ teaspoon corn starch
Chicken Marinade
- 1 ¾ pounds skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 tablespoons soy sauce
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil or peanut oil
Stir Fry Ingredients
- 1 tablespoon vegetable oil or peanut oil
- 1 large red bell pepper, cut into cubes
- 1 large green bell pepper, cut into cubes
- 2 garlic cloves, minced
- ½ cup cashews or roasted peanuts
- ¼ cup sliced green onions
- Ground black pepper, to taste
Directions
- Start by making the Kung Pao Sauce. Whisk together soy sauce, chicken broth, honey, garlic, chili flakes, and cornstarch in a small bowl. Set aside.
- Marinate the chicken. In a medium bowl, coat the chicken with soy sauce, baking soda, cornstarch, and oil. Set the chicken mixture aside for 5 minutes. Once the time is up, heat a non-stick skillet over medium heat and cook the chicken until it is no longer pink and cooked through.
- Add the bell peppers and garlic to the skillet and cook for another 2 minutes. Add the nuts and green onions, then combine. Stir in the Kung Pao Sauce. Cook until the sauce has thickened.
- Remove the skillet from the heat and serve over a bed of rice or along with noodles.
If you love bold, Asian-inspired flavors, you’ll also enjoy my Thai Chicken Stir-Fry for a quick and colorful meal, Kung Pao Shrimp for a seafood twist on this classic dish, and Massaman Curry with Chicken for a rich, comforting curry packed with incredible flavor.
Kung Pao Chicken
Equipment
- Large Skillet
Ingredients
Kung Pao Sauce Ingredients
- ½ cup soy sauce or tamari
- ½ cup low sodium chicken broth
- 1 tablespoon honey
- 3 cloves garlic minced
- 2 teaspoons red chili flakes
- ½ teaspoon corn starch
Chicken Marinade
- 1 ¾ pounds skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 tablespoons soy sauce
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil or peanut oil
Stir Fry Ingredients
- 1 tablespoon vegetable oil or peanut oil
- 1 large red bell pepper cut into cubes
- 1 large green bell pepper cut into cubes
- 2 cloves garlic minced
- ½ cup cashews or roasted peanuts
- ¼ cup green onions sliced
- black pepper to taste
Instructions
- Start by making the Kung Pao Sauce. Whisk together soy sauce, chicken broth, honey, garlic, chili flakes, and cornstarch in a small bowl. Set aside.
- Marinate the chicken. In a medium bowl, coat the chicken with soy sauce, baking soda, cornstarch, and oil. Set the chicken mixture aside for 5 minutes. Once the time is up, heat a non-stick skillet on medium heat and cook the chicken until it is no longer pink and cooked all the way through.
- Add the bell peppers and garlic to the skillet and cook for another 2 minutes. Add nuts and the green onions and combine it all together. Stir in the Kung Pao Sauce. Cook until the sauce has thickened.
- Remove the skillet from the heat and serve over a bed of rice or along with noodles.
Nutrition
How to Store Leftovers
Allow the dish to cool completely. Store in the refrigerator in an airtight container for up to 3 days. You can freeze leftovers in an airtight container for up to 1 month.
Kitchen Notes
- Feel free to add other veggies to the stir-fry. Others that work well are:
- Broccoli
- Carrot
- Bok choy
- Onion
- Sweet corn
- To add more depth to the dish’s flavor, substitute sesame oil for vegetable oil.
- If you are on a low-carb or keto diet, serve this dish with cauliflower rice. This Kung Pao Chicken has only 18 grams of carbs + 3 grams of fiber per serving!
FAQs
Low-sodium soy sauce is available at most grocery stores, typically in the Asian foods aisle or near the regular soy sauce. Brands like Kikkoman and San-J both offer low-sodium versions. For a gluten-free or lower-sodium alternative, try tamari, liquid aminos, or coconut aminos – they provide similar umami flavor with less salt.
No wok? No problem! A large nonstick skillet, cast-iron pan, or sauté pan works perfectly. The key is to cook over medium-high heat and avoid overcrowding the pan so the chicken sears instead of steams.
Yes – with a few adjustments. Serve it over cauliflower rice or steamed vegetables instead of white rice to reduce carbohydrates. Always check your ingredients and portion sizes to keep it balanced.
Simply reduce or omit the dried red chilies or crushed red pepper flakes. The dish will still have tons of flavor from the sauce, peanuts, and vegetables – just without the extra heat.
Last Bite
Did you make this Kung Pao Chicken? Leave a comment below and let me know how spicy you made it! Don’t forget to share or pin this recipe so you can make it again the next time a takeout craving hits.
