There’s no need to order Chinese take-out when you make this savory and spicy dish!
I’m a sucker for Chinese takeout. Even though I’ve been out of college for years, I salivate for crab sticks and kung pao chicken whenever I stay up past midnight. I think it’s Pavlovian or something because the desire is stomach-growling-ly strong. Luckily, I’m at the age and culinary skillset where I don’t need to order late-night Chinese to satisfy my Sichuan cravings. I can make tasty and much healthier kung pao chicken at home.
This recipe combines tender chicken, crunchy peanuts, and bell peppers, all coated in a rich, savory sauce with just the right amount of heat. You need a little heat with kung pao, hence the red chili peppers! Best of all, this dish is pretty quick and easy to prepare. Don’t be intimidated by the ingredients list—all you’re doing is mixing everything together. You’ll have this ready in well under an hour.
Is Kung Pao Chicken Healthy?
I think so, especially when you compare it to Chinese takeout, which is usually higher in fat, sugar, and salt. This dish is high in protein and includes vegetables like bell peppers, which are rich in vitamins and antioxidants. Plus, you can easily make this recipe vegetarian simply by trading the chicken for tofu! You could also reduce the sugar to a teaspoon or ax it altogether.
Turn up the heat…
Kung pao chicken isn’t kung pao chicken without dried red chili peppers. After all, they’re the star ingredient and give the dish its famed heat as well as a deep, smoky flavor. It’s pretty cool how they work. As you cook them, they release their spicy oils and infuse practically every inch of this dish with a flaming hot kick. Of course, you can turn the heat up (or down) by adjusting the number of chili peppers you add. If this is your first time or you don’t like it spicy, consider only using half of what the recipe calls for.
INGREDIENTS
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp low-sodium soy sauce
- 1 tbsp dry sherry or Shaoxing wine
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 dried red chili peppers, cut into 1-inch pieces
- 1/2 cup roasted, unsalted peanuts
- 3 green onions, cut into 1-inch pieces
- 1/4 cup low-sodium chicken broth
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp sesame oil
INSTRUCTIONS
Marinate
Combine chicken with cornstarch, soy sauce, and sherry.
Cook
Stir-fry chicken and vegetables, then add sauce.
Finish
Add peanuts and green onions, and drizzle with sesame oil.
Devour!
FAQs & Tips
You can definitely prep the sauce and marinate the chicken ahead of time. Store them separately in the fridge for up to 24 hours. When ready, cook the recipe as instructed. Also, kung pao chicken makes for great leftovers and should last up to 5 days in your fridge.
You bet! You can either reduce the number of dried red chili peppers or remove the seeds before cooking. However, you want to keep some heat because this is kung pao chicken!
I’m lucky enough to have an excellent Asian market nearby, but if you’re not so lucky, dry sherry or a mix of rice vinegar and water also works.
Serving Suggestions
Kung pao chicken goes great with steamed white or brown rice to soak up the delicious sauce. However, I tend to keep it low-carb with Cauliflower Fried Rice or even Quinoa Fried Rice. Another excellent and flavorful low-carb option is Broccoli Stir-Fry with Ginger and Sesame. It contrasts nicely with the spicy kung pao. And if you have the time, give these Air Fryer Egg Rolls a try!
Kung Pao Chicken
Ingredients
- 1 lb boneless skinless chicken breast cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp low sodium soy sauce
- 1 tbsp dry sherry or Shaoxing wine
- 2 tbsp vegetable oil divided
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 6 dried red chili peppers cut into 1-inch pieces
- 1/2 cup roasted unsalted peanuts
- 3 green onions cut into 1-inch pieces
- 1/4 cup low-sodium chicken broth
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp sesame oil
Instructions
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In a medium bowl, combine the chicken, 1 tablespoon cornstarch, soy sauce, and sherry. Let it marinate for at least 10 minutes.
-
In a separate bowl, mix the chicken broth, hoisin sauce, rice vinegar, sugar, and remaining cornstarch. Set aside.
-
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and almost cooked through, about 5-7 minutes. Remove from the pan and set aside.
-
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the bell peppers, garlic, ginger, and dried chili peppers. Stir-fry for about 3-4 minutes until the vegetables are tender.
-
Return the chicken to the pan and pour in the sauce mixture. Stir everything together and cook until the sauce thickens and coats the chicken, about 2-3 minutes.
-
Add the peanuts and green onions, and stir to combine. Drizzle with sesame oil before serving.
Nutrition
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