Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (1 kilo) chicken breast, small dice; 1/4 cup cornstarch; salt and pepper to taste; 2-3 tablespoons sunflower or peanut oil; 1 knob of ginger (about 1-2 inches), minced; 4-5 cloves garlic, minced; 1 large onion, diced; 1/4 head of cabbage, chopped or sliced; 1/2 yellow pepper, diced; 1/2 red pepper, diced; 1-2 ribs of celery, thinly sliced; other veggies at will; 1/2 cup soy sauce; 1/2 cup rice vinegar; a good splash of sesame oil; 1 tablespoon sugar (more or less to taste); 1/2 cup water or chicken broth; 1 cup peanuts (more or less to taste); 2-3 thai chilis, sliced (optional)

Servings: persons

2 pounds (1 kilo) chicken breast, small dice
1/4 cup cornstarch
salt and pepper to taste
2-3 tablespoons sunflower or peanut oil
1 knob of ginger (about 1-2 inches), minced
4-5 cloves garlic, minced
1 large onion, diced
1/4 head of cabbage, chopped or sliced
1/2 yellow pepper, diced
1/2 red pepper, diced
1-2 ribs of celery, thinly sliced
other veggies at will
1/2 cup soy sauce
1/2 cup rice vinegar
a good splash of sesame oil
1 tablespoon sugar (more or less to taste)
1/2 cup water or chicken broth
1 cup peanuts (more or less to taste)
2-3 thai chilis, sliced (optional)

1
It's best to prep everything before you get started, so here's what I'd recommend.
2
Combine the chicken, cornstarch, salt and pepper in a bowl and reserve.
3
Chop and mince all vegetables according to the ingredients list.
4
Whisk sauce ingredients (soy through broth/water) in a small bowl and reserve.
5
Heat oil in a larger wok over high heat.
6
When the oil comes to just below smoking point, add the ginger and garlic and stirfry until golden.
7
Add chicken and toss around until cooked through.
8
Add vegetables and continue to toss around until desired doneness.
9
Add sauce mixture and stirfry until sauce thickens.
10
Add peanuts and serve over steamed rice.

1178

kcal

Calories

Fat

Carbs

109

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

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 19 ingredients. The key ingredients include: 2 pounds (1 kilo) chicken breast, small dice, 1/4 cup cornstarch, salt and pepper to taste, 2-3 tablespoons sunflower or peanut oil, and more.

Yes, Kung Pao 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 Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions