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Better than Takeout Kung Pao Chicken

This quick and easy version of Kung Pao Chicken will keep you coming back for more and wonder why you ever ordered take-out!

Course Dinner, lunch
Cuisine Asian
Keyword Asian recipe, chicken, Kung Pao Chicken, vegetables
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 generous 1 cup servings

Ingredients

  • cooked rice to serve with chicken

Chicken and Marinade

  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons cider or rice vinegar rice vinegar is sold in the Asian section of grocery
  • 1 lb chicken, cut into 1 inch cubes I prefer chicken breast meat

Sauce

  • 2 tablespoons Balsamic vinegar or 1 tablespoon Hoisin Sauce (see notes)
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon granulated (white) sugar
  • 2 teaspoons cornstarch

Vegetables and Nuts

  • 3-4 tablespoons vegetable or peanut oil for stir fry
  • 1 chopped red pepper about 1 1/2 cups
  • 1 chopped green pepper or small zucchini about 1 1/2 cups
  • 1 bunch green onions, chopped white and green
  • 1 teaspoon minced ginger or 1/2 teaspoon dry ginger
  • 2-3 dried chili peppers or 1/2 -1 teaspoon dry red pepper flakes see recipe notes
  • 1/2 cup peanuts or cashews

Instructions

  1. Early in day or just before prepping the chicken and vegetables, cook rice and set aside to serve with Kung Pao Chicken.

  2. Combine marinade ingredients in a small bowl. Mix with a fork or whisk until cornstarch is dissolved. Cut the chicken and add to the bowl of marinade. Set aside on counter for 15 minutes or in fridge (covered) for up to one day.

  3. Mix together sauce ingredients in a bowl. Set aside. 

  4. Heat a 12 inch skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil or peanut oil to pan. Tilt pan to allow oil to coat pan. Add chicken to pan, cook for two to three minutes. Remove chicken from pan to plate, set aside.

  5. Turn heat to high. Add another 2 tablespoons oil to pan. When hot, carefully add chopped red pepper, green pepper or zucchini. Stir fry over high heat for about 2-3 minutes until barely soft. Turn heat down to medium and add chopped green onions and ginger. Stir fry for one minute. Add sauce and add back in the chicken, cook until the sauce thickens and is bubbly-about 2 minutes.

  6. Add the dried red chilies or crushed red pepper. Stir and add peanuts or cashews.

  7. Serve immediately with cooked rice. 

Recipe Notes

  • If you like spice, toast the red chili pepper in oil before cooking the vegetables. Remove pepper and set aside. When ready to stir fry the veggies or chicken, crush the dried peppers into the vegetable or chicken as you are stir frying. 
  • I like to use white chicken breast meat, some prefer dark meat, such as chicken thighs. Either works!
  • If you are making this ahead, follow recipe instructions, but do not cook the vegetables for more than a minute. When ready to serve, heat up until sauce is bubbly, add 2-3 tablespoons of water to thin sauce. Add nuts just before serving. 
  • The sauce and marinade can be made ahead, as well as chopping the chicken and vegetables. Place each in a separate container until ready to cook. The chicken and the marinade may be placed in one bowl, covered for up to 24 hours. 
  • A variety of vegetables may be used in this recipe. Any type of onion, any color of pepper (green, red, orange, yellow), zucchini, or celery. You will need about 3 cups total and about 1/2 cup of onion if substituting for the green onions.