Why You’ll Love This Recipe
This Kung Pao Chicken recipe is packed with flavor! With a rich, savory sauce made from soy sauce, hoisin, and sesame oil, the chicken is perfectly coated and complemented by fresh vegetables, peanuts, and a hint of spice. It’s quick and easy, ready in just 30 minutes, and can be adjusted to your desired spice level. Whether you’re a fan of Chinese cuisine or just craving something tasty and comforting, this dish delivers on all fronts.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 1 bell pepper (diced)
- 1 zucchini (sliced)
- 1 cup peanuts (unsalted)
- 3 green onions (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2-3 dried red chilies (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
directions
- Marinate the Chicken:
In a bowl, mix the chicken pieces with soy sauce, cornstarch, and a pinch of salt. Allow the chicken to marinate for about 10 minutes. - Prepare the Sauce:
In a separate bowl, whisk together rice vinegar, hoisin sauce, sesame oil, and 1 tablespoon of water. Set this sauce aside. - Heat the Oil:
In a large, non-stick skillet or wok, heat the vegetable oil over medium-high heat. - Cook the Chicken:
Add the marinated chicken to the skillet. Stir-fry for about 5-7 minutes until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside. - Stir-Fry the Veggies:
In the same skillet, add the garlic, ginger, and dried chilies. Stir for 30 seconds until fragrant. Then, add the diced bell pepper and sliced zucchini. Stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp. - Combine Ingredients:
Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables. - Add Peanuts:
Stir in the peanuts, mixing well to combine all ingredients. Cook for another 2-3 minutes until everything is heated through. - Finish with Green Onions:
Add the sliced green onions, stir briefly, and remove from heat. - Serve It Up:
Plate the Kung Pao Chicken and serve hot with freshly steamed rice.
Servings and timing
This recipe yields 4 servings.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes
Variations
- Extra Spicy: Add more dried chilies or a splash of hot sauce to crank up the heat.
- Vegetarian Version: Swap the chicken for tofu or tempeh for a plant-based alternative.
- Different Nuts: Use cashews or almonds instead of peanuts for a different texture and flavor.
- More Veggies: Add other vegetables like carrots, broccoli, or snap peas for more variety.
- Low-Sodium Option: Use low-sodium soy sauce to reduce the salt content in the dish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet over medium heat or in the microwave. If the sauce thickens, add a splash of water or broth to loosen it up before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used instead of thighs, but they may be slightly drier. Make sure to cook them until just tender to maintain moisture.
Can I use a different nut instead of peanuts?
Absolutely! Cashews, almonds, or even walnuts can be used instead of peanuts, depending on your preference.
Can I make this dish in advance?
Yes, you can prepare the chicken and vegetables ahead of time and store them in separate containers. When ready to serve, stir-fry everything together and add the sauce.
How do I make it spicier?
To make the dish spicier, simply add more dried red chilies or a tablespoon of chili paste. You can also include some chili flakes or a dash of hot sauce.
Can I use bottled hoisin sauce?
Yes, bottled hoisin sauce works perfectly for this recipe. Just make sure to check the label for any added sugars or preservatives if you’re looking for a more natural option.
Can I make this dish gluten-free?
Yes! Use tamari instead of soy sauce to make the recipe gluten-free. Be sure to check all your sauces for gluten-free alternatives.
Can I use frozen chicken?
It’s best to thaw the chicken first before marinating and cooking it for the best texture and flavor.
How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (75°C) or when it’s no longer pink in the center. You can also cut a piece open to check.
Can I add more vegetables?
Definitely! Feel free to add your favorite vegetables such as mushrooms, bok choy, or snow peas for a more colorful and nutritious dish.
Can I use a wok for this recipe?
Yes, a wok is perfect for stir-frying as it allows the ingredients to cook quickly and evenly.
Conclusion
Kung Pao Chicken is a quick, flavorful, and satisfying stir-fry that is sure to become a favorite in your household. The savory sauce, tender chicken, crunchy peanuts, and vibrant vegetables come together to create a delightful dish with a little bit of heat and a lot of flavor. It’s easy to make, customizable, and perfect for serving with rice. Enjoy this deliciously spicy and savory treat tonight!
Kung Pao Chicken: An Amazing Ultimate Stir-Fry Delight
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Chinese
Description
Kung Pao Chicken is a bold and flavorful stir-fry dish made with tender chicken, savory sauce, crunchy peanuts, and a touch of spice from dried chilies. This quick and easy recipe is perfect for weeknight dinners or gatherings.
Ingredients
1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
2 tablespoons vegetable oil
1 bell pepper (diced)
1 zucchini (sliced)
1 cup peanuts (unsalted)
3 green onions (sliced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
2–3 dried red chilies (adjust to taste)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, mix the chicken pieces with soy sauce, cornstarch, and a pinch of salt. Allow the chicken to marinate for about 10 minutes.
- Prepare the Sauce: In a separate bowl, whisk together rice vinegar, hoisin sauce, sesame oil, and 1 tablespoon of water. Set this sauce aside.
- Heat the Oil: In a large, non-stick skillet or wok, heat the vegetable oil over medium-high heat.
- Cook the Chicken: Add the marinated chicken to the skillet. Stir-fry for about 5-7 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Veggies: Add garlic, ginger, and dried chilies to the skillet. Stir for 30 seconds until fragrant. Add the bell pepper and zucchini. Stir-fry for 3-4 minutes until tender but still crisp.
- Combine Ingredients: Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.
- Add Peanuts: Stir in the peanuts and cook for another 2-3 minutes until everything is heated through.
- Finish with Green Onions: Add the sliced green onions, stir briefly, and remove from heat.
- Serve It Up: Plate the Kung Pao Chicken and serve hot with freshly steamed rice.
Notes
Adjust the spice level by increasing or decreasing the cayenne pepper or adding hot sauce.
For a vegetarian version, swap the chicken for tofu or tempeh.
Use cashews, almonds, or walnuts instead of peanuts for a different texture.
Feel free to add more vegetables such as carrots, broccoli, or snap peas for more variety.
For a low-sodium option, use low-sodium soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
