This 35-minute Kung Pao Chicken recipe delivers an irresistible combination of tender chicken, crunchy peanuts, and bold Chinese flavors. With just 440 calories per serving and packed with 43g of protein, it’s a healthier alternative to takeout that doesn’t sacrifice taste.
Perfect for busy weeknights, this classic Sichuan dish strikes an ideal balance between quick preparation and authentic restaurant-quality results.
Ingredients for Perfect Kung Pao Chicken
- Chicken: 1½ pounds boneless skinless breasts, cut into bite-sized pieces for even cooking
- Base Aromatics: Fresh ginger, green onions, red bell pepper for authentic flavor
- Crunch Elements: ½ cup dry roasted peanuts, adds perfect texture
- Heat Elements: Red pepper flakes, Szechuan peppers (optional) for customizable spiciness
- Marinade Mix: Rice vinegar, soy sauce, egg white, cornstarch for tender chicken
- Sauce Blend: Chicken broth, soy sauce, chili paste, vinegars, sesame oil for rich flavor
- Cooking Base: 3 tablespoons olive oil for proper stir-frying
Step-by-Step Instructions
- Preparation: Create marinade and sauce separately in two bowls, let chicken marinate while preparing other ingredients
- Toast Peanuts: Stir-fry peanuts with pepper flakes until golden (about 2 minutes), set aside
- Cook Chicken: Stir-fry marinated chicken in batches until golden, ensuring not to overcrowd the pan
- Combine: Return peanuts and chicken to pan, add vegetables and ginger for a fragrant mix
- Final Touch: Pour sauce over mixture, stir until chicken is fully cooked and sauce thickens
- Serve: Present hot over freshly cooked rice for the perfect meal
Cooking Techniques
The secret to perfect Kung Pao Chicken lies in the quick-cooking method! Keep your wok or pan nice and hot, and cook the chicken in batches. This gives each piece room to get that lovely golden color without steaming. When you’re stir-frying, keep the ingredients moving – a gentle toss here and there works great. The peanuts should be toasted just until they smell amazing and turn golden brown – about 2 minutes is perfect!
Heat Level Tips
Love spicy food? This recipe lets you control the heat! The basic recipe gives you a nice medium kick, but you can make it milder or spicier. For a gentler version, skip the dried chilies and use fewer red pepper flakes.
Want more fire? Add extra Szechuan peppers and double up on the chili paste. Remember, you can always add more heat, but you can’t take it away once it’s in there!
Serving Suggestions
While white rice is the classic partner for Kung Pao Chicken, you’ve got lots of tasty options! Try it with brown rice for extra nutrition, or serve it over noodles. Add a side of steamed broccoli or bok choy to round out your meal.
Want to make it fancy? Sprinkle extra chopped peanuts and green onions on top, and serve with a few lime wedges on the side. The citrus adds a fresh pop of flavor!
Storage and Leftovers
Got leftovers? Lucky you! This dish stays yummy for 3-4 days in the fridge in an airtight container. When you’re ready to eat, warm it up in a pan over medium heat – the microwave works too, but the pan helps keep the chicken tender.
Add a splash of water if the sauce seems too thick. The peanuts might lose some crunch over time, so you might want to add fresh ones when reheating.
Kung Pao Chicken
Equipment
- Wok or Frying Pan
Ingredients
For the Main Dish
- 1 1/2 pounds boneless skinless chicken breasts cut into small pieces
- 3 Tablespoons olive oil
For the Marinade
- 1 Tablespoon rice vinegar
For the Sauce
- 2 teaspoon cornstarch
Instructions
- In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside.
- Add the chicken to the chicken marinade and set aside.
- Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes).
