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 cups Prepared White Rice, Prepared Per Instructions, Or As Much As Desired For 4 Servings; 2 Skinless, Boneless Chicken Breasts, Diced Into Bite Size Pieces; 1 Tablespoon Cornstarch; 3 Tablespoons Rice Vinegar; 3 Tablespoons Soy Sauce; 2 Tablespoons Sugar; 2 teaspoons Sesame Oil; 2 cloves Garlic, Minced; 1 teaspoon Freshly Grated Ginger; 1 teaspoon Crushed Red Pepper Flakes (or Less If You Don't Want It Really Spicy); 4 Green Onions, Chopped Thinly; 1 cup Each Green Beans And Sliced Water Chestnuts (optional); 1/2 cups Roasted Peanuts

Servings: persons

4 cups Prepared White Rice, Prepared Per Instructions, Or As Much As Desired For 4 Servings
2 Skinless, Boneless Chicken Breasts, Diced Into Bite Size Pieces
1 Tablespoon Cornstarch
3 Tablespoons Rice Vinegar
3 Tablespoons Soy Sauce
2 Tablespoons Sugar
2 teaspoons Sesame Oil
2 cloves Garlic, Minced
1 teaspoon Freshly Grated Ginger
1 teaspoon Crushed Red Pepper Flakes (or Less If You Don't Want It Really Spicy)
4 Green Onions, Chopped Thinly
1 cup Each Green Beans And Sliced Water Chestnuts (optional)
1/2 cups Roasted Peanuts

1
1.
2
Prepare rice.
3
Combine chicken and cornstarch in a bowl and toss until evenly coated.
4
Combine the vinegar, soy sauce and sugar in another bowl and set aside for later.
5
Heat a large skillet or wok with sesame oil over medium high heat.
6
2.
7
Once the wok is hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside.
8
Remove the chicken from the pan and set aside.
9
3.
10
Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly.
11
Add green beans and water chestnuts (if using) and cook for a minute or two until the green beans soften.
12
Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken and peanuts.
13
Coat the chicken and peanuts with sauce and heat thoroughly.
14
Serve over rice and top with remaining green onions.

987

kcal

Calories

Fat

175

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 13 ingredients. The key ingredients include: 4 cups Prepared White Rice, Prepared Per Instructions, Or As Much As Desired For 4 Servings, 2 Skinless, Boneless Chicken Breasts, Diced Into Bite Size Pieces, 1 Tablespoon Cornstarch, 3 Tablespoons Rice Vinegar, 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