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Kung Pao chicken with bell peppers, peanuts, and dried chilies served over white rice.
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5 from 4 votes

Authentic Kung Pao Chicken

This easy Kung Pao Chicken is a Chinese takeout favorite you can make at home in about 30 minutes. Tender chicken, colorful bell peppers, and crunchy peanuts come together with a sweet, savory, and spicy Kung Pao sauce. Serve it with rice for an easy weeknight dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Author: Mariam Ezzeddine

Ingredients

To Marinate the Chicken

  • 1 lb. chicken tenders
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 tbsp white vinegar or rice vinegar
  • salt to taste

To Prepare the Sauce

  • ½ cup chicken broth
  • 3 tbsp soy sauce low-sodium
  • 1 tbsp balsamic vinegar
  • 1 tbsp white vinegar or rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tsp cornstarch
  • 1 tsp brown sugar
  • 1 tsp ginger minced
  • 1 tsp garlic minced

To Prepare the Chicken Stir-Fry

  • 2 tbsp oil
  • 6-8 whole red chilies
  • ½ large yellow bell pepper cubed
  • ½ large green bell pepper cubed
  • ½ cup green onions cut into ½-inch pieces
  • ¼ cup roasted peanuts
  • 1 tbsp sesame seeds
US Customary - Metric

Instructions

  • Marinate the chicken in a bowl with soy sauce, cornstarch, vinegar, and salt for at least 10 minutes.
  • Meanwhile, combine the sauce ingredients in a bowl and set aside.
  • Heat a skillet over medium heat with a tablespoon of oil. Add the chicken cubes and cook for 5-6 minutes, until golden. Transfer the chicken to a plate.
  • Add the remaining tablespoon of oil to the same skillet. Add the red chilies and peppers and cook for 2-3 minutes.
  • Add the prepared sauce and cook for 3-5 minutes, until the sauce has thickened.
  • Stir the chicken back into the skillet and coat it well with the sauce. Let the chicken cook in the sauce for 2 minutes.
  • Finally, add the green onions, peanuts, and sesame seeds. Toss to combine and serve with rice.

Notes

  • Feel free to add other vegetables if you like. Zucchini, carrots, broccoli, mushrooms, and cauliflower are all good options.
  • Cut the chicken into even, bite-sized pieces to help them cook at the same rate.
  • Cook the chicken in batches if your pan is small. Give the pieces enough room to sear and develop golden edges.
  • Toast the peanuts if you have a few extra minutes. This helps bring out their nutty flavor and adds extra crunch.

Nutrition

Calories: 356kcal | Carbohydrates: 21g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1261mg | Potassium: 898mg | Fiber: 3g | Sugar: 8g | Vitamin A: 846IU | Vitamin C: 149mg | Calcium: 64mg | Iron: 3mg