Kung Bao Chicken Recipe

Name: Kung Bao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. reduced-sodium soy sauce, divided; 2 tsp. Chinese Shao Hsing rice cooking wine; 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces; 2 tsp. corn starch; 1/4 cup Kraft Smooth Peanut Butter; 2 Tbsp. water; 1 Tbsp. each Sriracha sauce (hot chili sauce), rice vinegar and brown sugar; 1 tsp. Sichuan peppercorns, ground; 2 tsp. peanut oil; 1/4 cup unsalted dry roasted peanuts Rite Aid Buy 1 Get 1 Free thru 02/06; 2 green onions, cut diagonally into thin slices

Servings: persons

2 Tbsp. reduced-sodium soy sauce, divided
2 tsp. Chinese Shao Hsing rice cooking wine
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
2 tsp. corn starch
1/4 cup Kraft Smooth Peanut Butter
2 Tbsp. water
1 Tbsp. each Sriracha sauce (hot chili sauce), rice vinegar and brown sugar
1 tsp. Sichuan peppercorns, ground
2 tsp. peanut oil
1/4 cup unsalted dry roasted peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
2 green onions, cut diagonally into thin slices

1
Mix 1 Tbsp.
2
soy sauce and wine.
3
Add to chicken in medium bowl; mix lightly.
4
Add corn starch; toss to evenly coat.
5
Let stand 10 min.
6
Meanwhile, mix remaining soy sauce with all remaining ingredients except oil, nuts and onions.
7
Heat oil in wok on high heat.
8
Add chicken; stir-fry 3 min.
9
or until no longer pink.
10
Add nuts; cook 1 min.
11
or until chicken is done.
12
Remove from heat.
13
Add peanut butter mixture; mix well.
14
Transfer to platter; top with onions.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. reduced-sodium soy sauce, divided, 2 tsp. Chinese Shao Hsing rice cooking wine, 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces, 2 tsp. corn starch, and more.

Yes, Kung Bao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Bao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions