This kung pao chicken recipe is our favorite trustworthy and time-tested stir-fry dish. With the irresistible flavors of the kung pao sauce, this meal is on regular rotation in our home!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner, Main Course
Cuisine: Chinese
Keyword: kung pao chicken recipe
Servings: 4servings
Calories: 328kcal
Author: Nikki Gladd
Ingredients
1.5lbboneless-skinless chicken breasts(cut into 1” pieces)
1tablespooncornstarch
2teaspoonssesame oil
1mediumred bell pepper, chopped
3tablespoonsgreen onions, chopped
3garlic cloves, minced
½teaspooncrushed red pepper flakes
½teaspoonground ginger
3tablespoonsrice wine vinegar
3tablespoonssoy sauce
3teaspoonssugar
⅓cupdry roasted peanuts
Instructions
Toss the chicken and cornstarch in a small bowl to coat; set aside.
Heat the sesame oil in a large saute pan over medium heat. Add chicken and cook 5 to 7 minutes, or until cooked through. Remove chicken from pan; set aside.
If the pan is too dry, heat a little more oil. Add the red bell peppers and cook 5 minutes, until just soft. Mix in the green onions, garlic, red pepper flakes and ginger. Cook 1 minute.
Whisk the vinegar, soy sauce and sugar in a small bowl. Add the sauce to the pan. Return chicken to the pan and toss with the sauce. Stir in roasted peanuts. Heat thoroughly.
Serve with rice. Garnish with additional green onions, if desired.
Notes
If you like more sauce, just double the vinegar, soy sauce and sugar.
Nutrition information is an estimate only, calculated without the rice and based on one serving being ¼th of the total dish.