Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, boneless, skinless, cut in cubes; 1/2 tsp (2 ml). ground red pepper; 1 tbsp (15 ml) oil (or more); 1 tsp (5 ml). ground garlic; 2 handfuls, peanuts; 1/4 cup (60 ml) soy sauce; 2 shakes salt; 2 tbsp (30 ml) water; 2 tbsp (30 ml) vinegar; 2 tbsp (30 ml) cornstarch; 1 tsp (5 ml). sugar; cooked rice

Servings: persons

4 chicken breasts, boneless, skinless, cut in cubes
1/2 tsp (2 ml). ground red pepper
1 tbsp (15 ml) oil (or more)
1 tsp (5 ml). ground garlic
2 handfuls, peanuts
1/4 cup (60 ml) soy sauce
2 shakes salt
2 tbsp (30 ml) water
2 tbsp (30 ml) vinegar
2 tbsp (30 ml) cornstarch
1 tsp (5 ml). sugar
cooked rice

1
Stir-fry chicken pieces in oil until cooked through.
2
Add red pepper and garlic, adding more if necessary for desired spice level.
3
Stir-fry until spices coat chicken adequately.
4
Remove chicken from pan, leaving oil.
5
Spread peanuts in bottom in a single layer.
6
Stir-fry peanuts, on low, for 5 minutes, adding more oil if necessary to prevent scorching.
7
Add prepared chicken to peanuts.
8
Remove from heat.
9
In a small bowl, combine soy sauce, salt, water, cornstarch, and vinegar.
10
Mix well.
11
Pour sauce over chicken and peanut mixture.
12
Stir over medium heat until sauce begins to thicken.
13
Serve over rice.

526

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

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 12 ingredients. The key ingredients include: 4 chicken breasts, boneless, skinless, cut in cubes, 1/2 tsp (2 ml). ground red pepper, 1 tbsp (15 ml) oil (or more), 1 tsp (5 ml). ground garlic, 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