Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1/4 cup reduced-sodium soy sauce; 1 3-inch piece fresh ginger, peeled and grated; 1 tablespoon plus 1 tsp. cornstarch; 3 cloves garlic, minced; 1 cup low-sodium chicken broth; 1 tablespoon canola oil; 1 onion, thinly sliced; 1/2 medium red bell pepper, seeded, cut into thin strips; 4 cups broccoli florets; 2 cups cooked brown rice, optional; 1/4 cup chopped roasted peanuts, optional

Servings: persons

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
1 3-inch piece fresh ginger, peeled and grated
1 tablespoon plus 1 tsp. cornstarch
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon canola oil
1 onion, thinly sliced
1/2 medium red bell pepper, seeded, cut into thin strips
4 cups broccoli florets
2 cups cooked brown rice, optional
1/4 cup chopped roasted peanuts, optional

1
Place chicken in a large bowl. In a small bowl, whisk soy sauce, ginger, cornstarch, 2 cloves garlic and broth. Pour soy sauce mixture over chicken and toss to coat. Set aside to marinate at room temperature for 10 minutes (or cover and refrigerate for up to 4 hours).
2
Warm oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring constantly, until tender, about 3 minutes. Add remaining 1 clove garlic and cook, stirring often, for 1 minute longer. Add broccoli and cook, stirring frequently, until slightly softened, 3 to 5 minutes.
3
Pour chicken and marinade into skillet and cook, stirring, until chicken is no longer pink and sauce is warmed through and thickened, 5 to 7 minutes. Serve immediately, with brown rice and garnished with chopped roasted peanuts, if desired.

858

kcal

Calories

Fat

104

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, 1/4 cup reduced-sodium soy sauce, 1 3-inch piece fresh ginger, peeled and grated, 1 tablespoon plus 1 tsp. cornstarch, 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