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 12 lbs chicken breasts, cut in 1/2 inch cubes; 3 tablespoons light soy sauce; 3 teaspoons light olive oil; 2 cloves garlic, minced; 1 red bell pepper, cut in largish chunks; 1 onion, cut in largish chunks; cooked rice; 3 tablespoons light soy sauce; 3 tablespoons lemon juice; 3 teaspoons cornstarch; ⅓ cup water; ⅛ teaspoon crushed red pepper; ¾ cup peanuts

Servings: persons

1 12 lbs chicken breasts, cut in 1/2 inch cubes
3 tablespoons light soy sauce
3 teaspoons light olive oil
2 cloves garlic, minced
1 red bell pepper, cut in largish chunks
1 onion, cut in largish chunks
cooked rice
3 tablespoons light soy sauce
3 tablespoons lemon juice
3 teaspoons cornstarch
⅓ cup water
⅛ teaspoon crushed red pepper
¾ cup peanuts

1
Marinate chicken in the 3T of light soy sauce for 30 minutes.
2
While chicken is marinating, cook the rice.
3
Combine ingredients for sauce and set aside.
4
This includes- soy sauce, lemon juice, cornstarch, water, and crushed red pepper.
5
In a wok heat the olive oil.
6
Drain any excess soy sauce from the marinated chicken.
7
Add chicken to wok and stir fry till light brown or chicken is cooked thoroughly.
8
Using a slotted spoon remove chicken from wok and set aside.
9
Add onions to wok and cook till just slightly translucent.
10
Add garlic and red pepper to onions.
11
Stir fry till desired doneness.
12
Add cooked chicken.
13
Turn off heat and add sauce.
14
Stir till mixture thickens.
15
Stir in peanuts to mixture.
16
To serve, pour mixture over rice.

278

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

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 13 ingredients. The key ingredients include: 1 12 lbs chicken breasts, cut in 1/2 inch cubes, 3 tablespoons light soy sauce, 3 teaspoons light olive oil, 2 cloves garlic, minced, 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