Kung Pao Peanut Chicken Recipe

Name: Kung Pao Peanut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Fresh Ginger, Peeled; 2 cloves Garlic, Peeled; 1/2 cups Creamy Natural Peanut Butter; 3 Tablespoons Low-Sodium Tamari Or Soy Sauce; 1 Lime, Zest And Juice; 1 teaspoon Brown Sugar Or Molasses; 1 dash Crushed Red Pepper Flakes; 1/2 cups Low Sodium Chicken Broth Or Water, Or More If Needed; 2 Tablespoons Peanut Oil; 1- 1/2 pound Boneless, Skinless Chicken Breast, Cubed; 1 Tablespoon Crushed Sichuan Peppercorns Or Crushed Red Pepper Flakes; 5 whole Dried Thai Chilies, Chopped (optional); 3 cups Vegetables, Chopped (bell Pepper Strips, Broccoli, Sugar Snap Peas, Zucchini); 2 cups Cooked Rice Noodles Or Rice, Amount As Desired For Serving; Green Onions, Dry Roasted Peanuts, Cilantro (for Garnish)

Servings: persons

2 Tablespoons Fresh Ginger, Peeled
2 cloves Garlic, Peeled
1/2 cups Creamy Natural Peanut Butter
3 Tablespoons Low-Sodium Tamari Or Soy Sauce
1 Lime, Zest And Juice
1 teaspoon Brown Sugar Or Molasses
1 dash Crushed Red Pepper Flakes
1/2 cups Low Sodium Chicken Broth Or Water, Or More If Needed
2 Tablespoons Peanut Oil
1- 1/2 pound Boneless, Skinless Chicken Breast, Cubed
1 Tablespoon Crushed Sichuan Peppercorns Or Crushed Red Pepper Flakes
5 whole Dried Thai Chilies, Chopped (optional)
3 cups Vegetables, Chopped (bell Pepper Strips, Broccoli, Sugar Snap Peas, Zucchini)
2 cups Cooked Rice Noodles Or Rice, Amount As Desired For Serving
Green Onions, Dry Roasted Peanuts, Cilantro (for Garnish)

1
1.
2
Combine sauce ingredients in a blender and puree until smooth.
3
Taste and adjust seasoning or liquid, if necessary.
4
Set aside.
5
2.
6
Heat oil to medium high in a wok or large skillet.
7
Add cubed chicken and saute 2-3 minutes, until its starting to brown.
8
Add pepper flakes and Thai chilies and saute for 30 seconds.
9
Add vegetables and stir fry until veggies start to soften and brown, about 3-4 minutes.
10
Add sauce to the pan and allow to simmer 2-3 minutes, until thick, stirring frequently.
11
3.
12
Serve stir fry over noodles or rice and garnish with green onion, peanuts and cilantro.

790

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 2 Tablespoons Fresh Ginger, Peeled, 2 cloves Garlic, Peeled, 1/2 cups Creamy Natural Peanut Butter, 3 Tablespoons Low-Sodium Tamari Or Soy Sauce, and more.

Yes, Kung Pao Peanut 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 Peanut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions