Kung Pao Chicken is a classic Chinese takeout dinner that is easy to make at home. This simple chicken recipe made with peanuts pairs perfectly with a bowl of rice.
Chinese takeout is delicious. This recipe can be made in less time than it takes for order and delivery!
KUNG PAO CHICKEN
This simple Asian dish can be made in less than 30 minutes, making it the perfect weeknight dinner recipe. Made with chicken, sesame oil, green onions, garlic, ginger, soy sauce, peanuts, and a few other simple ingredients, this favorite family recipe is delicious. Serve with a scoop of rice for a well-balanced meal.
INGREDIENTS IN KUNG PAO CHICKEN
Chicken – You will need 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces.
Cornstarch – A little bit of cornstarch is needed to coat the chicken before cooking. It also serves to help thicken up the sauce.
Sesame oil – You can use a different kind of oil if you prefer, but sesame oil helps to give the dish that classic Asian flavor.
Green onions – Three tablespoons of chopped green onions add flavor and texture to the dish.
Garlic – You will need 2 garlic cloves, minced. I always keep a jar of minced garlic in my refrigerator to save time on recipes like this one. If you use jarred garlic, you will need one teaspoon.
Red pepper flakes – Just a teaspoon of crushed red pepper flakes will add a little spice to the dish.
Ginger – The recipe calls for powdered ginger, but you can use ginger paste or fresh garlic if desired.
Rice wine vinegar – A little bit of rice wine vinegar adds flavor and liquid to the sauce.
Soy sauce – You can swap this out with coconut aminos if you need the dish to be gluten-free.
Sugar – You only need two teaspoons of sugar to add a little bit of sweetness to the recipe.
Peanuts – Dry roasted peanuts add delicious flavor and crunch to the chicken. If there are any peanut allergies, you can swap these out with cashews or leave them out completely.
HOW TO MAKE KUNG PAO CHICKEN
Combine chicken and cornstarch in a small bowl. Toss to evenly coat the chicken.
Heat oil in a large nonstick skillet over medium heat. Add coated chicken to the hot skillet. Cook for 5-7 minutes, stirring occasionally until chicken is cooked through (internal temp of 165°). Remove the chicken from the pan and set aside.
Add the onions, garlic, red pepper flakes, and ginger to the skillet. Cook for 15 seconds. Remove from heat.
In a separate bowl, mix vinegar, soy sauce, and sugar together and then pour into the skillet. Add the chicken to the sauce and stir. Add the peanuts and continue to stir. Stir occasionally until everything is heated through.
Serve over hot rice.
KUNG PAO CHICKEN
Ingredients
- 1 lb boneless chicken breast, cut into 1-inch pieces
- 1 Tbsp cornstarch
- 2 tsp sesame oil
- 3 Tbsp green onions chopped
- 2 garlic cloves minced
- 1 tsp crushed red pepper flakes
- ½ tsp powdered ginger
- 2 Tbsp rice wine vinegar
- 2 Tbsp soy sauce
- 2 tsp sugar
- 1/3 cup dry roasted peanuts
Instructions
- Combine chicken and cornstarch in a small bowl. Toss to evenly coat the chicken.
- Heat oil in a large nonstick skillet over medium heat. Add coated chicken to the hot skillet. Cook for 5-7 minutes, stirring occasionally until chicken is cooked through (internal temp of 165°). Remove the chicken from the pan and set aside.
- Add the onions, garlic, red pepper flakes, and ginger to the skillet. Cook for 15 seconds. Remove from heat.
- In a separate bowl, mix vinegar, soy sauce, and sugar together and then pour into the skillet. Add the chicken to the sauce and stir. Add the peanuts and continue to stir. Stir occasionally until everything is heated through.
- Serve over hot rice.
Nutrition
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WHAT ARE SOME SIDE DISHES FOR KUNG PAO CHICKEN?
Some great side dishes include steamed white rice, fried rice, yakisoba noodles, and egg rolls. Even serving it alongside more steamed veggies can be a great option!
HOW TO COOK PERFECT RICE ON THE STOVE
To cook rice on the stove, you will need 1 cup of rice and 1 1/2 cups of water. Add the rice and water to a pot and heat over high heat until boiling. Place the lid on the pan and reduce heat to a simmer for about 13 minutes. Remove the pan from heat and leave the lid on for 5-10 more minutes before taking the lid off and fluffing the rice with a fork. 1 cup of uncooked rice will yield the 2 cups of cooked rice needed for the recipe.
CAN YOU FREEZE KUNG PAO CHICKEN?
Yes, you can freeze this dish in an airtight container in the freezer for up to 3 months. Allow the dish to thaw in the fridge for several hours before heating on the stove.
HOW LONG WILL KUNG PAO CHICKEN BE GOOD FOR?
This yummy dish will last for about 3 days if stored in an airtight container in the refrigerator. This dish is delicious as leftovers, but do not wait too long to enjoy it as the texture will change the longer it sits.
NEED MORE EASY CHICKEN RECIPES? HERE YOU GO!
- Cashew Chicken Stir-fry
- Easy Chicken Fried Rice
- Easy Chicken Curry
- 5 Minute Chicken Salad
- Classic Chicken Noodle Soup
- Easy Salsa Chicken
- Easy Chicken Pot Pie
- Best Homemade Chicken Tenders
- 20-minute Chicken Stew
- Best Chicken & Dumplings
- Creamy Lemon Chicken Pasta
- Easy Indian Butter Chicken
- Honey Lime Chicken Enchiladas
- Easy Chicken Cacciatore Bake
- Grilled Chicken Salad with Pesto Ranch
- Baked Chicken Parmesan
- Grilled Spatchcock Chicken
Kung Pao Chicken is a classic Chinese takeout dinner that is easy to make at home. This simple chicken recipe made with peanuts pairs perfectly with a bowl of rice.
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