Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, diced; 2 tbsp cornstarch; 2 tbsp soy sauce (for marinade); 1 tbsp rice vinegar; 1 tbsp hoisin sauce; 1 tbsp oyster sauce; 1 tsp dark soy sauce (optional); 1 tsp sugar; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 8–10 dried red chilies; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 3 green onions, sliced; 1/2 cup roasted unsalted peanuts; 1 tsp sesame oil; 2 tbsp vegetable oil (or peanut oil) for cooking; 2 tbsp water (to thin sauce if needed)

Description

Kung Pao Chicken is a bold and flavorful Chinese stir-fry featuring tender chicken, bell peppers, roasted peanuts, and a spicy, savory sauce. It’s a quick, balanced meal packed with texture and authentic flavor.

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, diced
2 tbsp cornstarch
2 tbsp soy sauce (for marinade)
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp dark soy sauce (optional)
1 tsp sugar
3 cloves garlic, minced
1 tbsp fresh ginger, minced
8–10 dried red chilies
1 red bell pepper, chopped
1 green bell pepper, chopped
3 green onions, sliced
1/2 cup roasted unsalted peanuts
1 tsp sesame oil
2 tbsp vegetable oil (or peanut oil) for cooking
2 tbsp water (to thin sauce if needed)

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Instructions

In a bowl, toss diced chicken with soy sauce and cornstarch. Let marinate for 10–15 minutes.
In a separate bowl, mix rice vinegar, hoisin sauce, oyster sauce, dark soy sauce (if using), sugar, and 2 tbsp water to make the sauce. Set aside.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until golden and cooked through, about 5–6 minutes. Remove and set aside.
Add remaining oil to the pan. Stir in garlic, ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add bell peppers and cook for 2–3 minutes, stirring frequently, until slightly tender but still crisp.
Return chicken to the pan. Pour in the prepared sauce and toss everything to coat evenly. Simmer for 1–2 minutes.
Add peanuts and green onions. Stir to combine. Drizzle with sesame oil and serve immediately over steamed rice.

Notes

Reduce dried chilies or remove seeds for less heat.Substitute cashews or sunflower seeds for a nut-free option.Swap chicken with tofu, shrimp, or beef for variety.Use fresh chilies for a different type of heat.Add cornstarch slurry if a thicker sauce is desired.

Nutrition

Serving Size: 1/4 of recipe
Calories: 430
Sugar: 5g
Sodium: 860mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 33g
Cholesterol: 105mg