Kung Pao Chicken is the ultimate stir-fry experience. It is loaded with delicious flavor from tender marinated chicken, bell peppers, green onion, and peanuts in a sweet and salty, slightly spicy sauce that leaves you licking your plate. This recipe rivals even your favorite Chinese restaurant.
We absolutely love to stir fry around here. It is fun and easy to prepare and chock full of vegetables and lean meat. There are so many things that can you do with stir fry, and it is amazingly easy. Oh, and did I mention how delicious stir-fry dishes are? Veggies taste so much better when they are cooked crisp-tender.
You can make stir fry at home for a fraction of the cost of takeout from Chinese Restaurants, and you are in control of the ingredients. Are you in a hurry? Are you and the family trying to catch a movie? Cut your veggies ahead of time and store them in the fridge covered with slightly damp paper towels.
What is Kung Pao Chicken?
It is tender pieces of chicken, sweet red and green bell peppers, green onion, peanuts, and red chilies in a tasty salty, sweet sauce. Serve over white rice, brown rice, or Chinese noodles. Going low carb? Skip the rice or noodles and go with zoodles (zucchini noodles).
How to make Kung Pao Chicken
First, in a medium bowl, whisk together the Shaoxing Wine, soy sauce, and cornstarch. Add the chicken pieces and marinate at room temperature for about 30 minutes while you work on cutting vegetables, mixing the sauce ingredients, and cooking the chicken.
Now in a medium bowl, whisk together the soy sauce, Shaoxing wine, balsamic vinegar, hoisin sauce, granulated sugar, water, and cornstarch. Set it aside for a few minutes.
Then heat a little vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer without crowding. Cook the chicken until golden brown, then flip and cook the other side until golden brown and cooked through. Plate the chicken and cover it loosely with foil to keep it warm.
Add a little more vegetable oil to the skillet or wok over medium-high heat. Add the bell peppers and cook for 1 minute. Then reduce the heat to low and add the garlic, ginger, dried chilies, green onions, and peanuts, cooking for 1 minute and stirring constantly. Whisk the sauce ingredients 1 more time and add them to the skillet with the veggies. Cook until thickened, stirring frequently. Add the cooked chicken to the skillet, toss to coat, and warm for a couple of minutes, for best results, serve promptly.
Helpful Recipe Tips
- Use oil with a high smoking point, like canola, peanut, or vegetable oil. Get the skillet or wok fairly hot.
- Don’t crowd the wok or skillet. Cook in batches and plate the chicken and vegetables. If needed, cook in batches.
- Garlic can not be cooked at high heat as it will burn. Add it to the skillet with a larger group of vegetables that are done or almost done. Turn the heat down for a minute and cook, stirring constantly.
- Substitute 1/2 teaspoon of red pepper flakes for the dried red chiles if your store does not carry them.
- Stir fry moves very fast and needs your full attention. So have everything you need in close proximately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.
More Stir Fry Recipes
Kung Pao Chicken Recipe
Kung Pao Chicken is the ultimate stir fry experience. It is loaded with delicious peppers, scallions, and peanuts in a sweet and salty, slightly spicy sauce. Make this favorite takeout dish at home for a delicious experience!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4
- Category: Main meal
- Method: Stir Fry
- Cuisine: Asian
Ingredients
Chicken Marinade
- 1 ½ tablespoons Shaoxing wine or dry sherry
- 1 tablespoon low-sodium soy sauce
- 2 teaspoon cornstarch
- 1 ½ lbs boneless skinless chicken breast cut into bite-sized pieces
Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon balsamic vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons granulated sugar
- 3 tablespoons water
- 1 tablespoon cornstarch
Stir Fry
- 3 tablespoons vegetable oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2–4 dried red chilies seeded and chopped
- 4 green onions cut into 3/4-inch pieces
- ½ cup unsalted roasted peanuts
Instructions
- In a medium bowl, whisk together the Shaoxing Wine, soy sauce, and cornstarch. Add the chicken pieces and marinate at room temperature for about 30 minutes.
- In another medium bowl, whisk together the soy sauce, Shaoxing wine, balsamic vinegar, hoisin sauce, granulated sugar, water, and cornstarch. Set it aside for a few minutes.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer without crowding. Cook the chicken until golden brown, then flip and cook the other side until golden brown and cooked through. Cook in batches. Plate the chicken and cover it loosely with foil to keep it warm.
- Add 1 tablespoons vegetable oil to the skillet or wok over medium-high heat. Add the bell peppers and cook for 1 minute. Reduce the heat to low and add the garlic, ginger, dried chilies, green onions, and peanuts, cooking for 1 minute and stirring constantly.
- Whisk the sauce ingredients 1 more time and add them to the skillet with the veggies. Cook until thickened, stirring frequently. Add the cooked chicken to the skillet, toss to coat, and warm for a couple of minutes, for best results, serve promptly.
Notes
- Use oil with a high smoking point, like canola, peanut, or vegetable oil. Get the skillet or wok fairly hot.
- Don’t crowd the wok or skillet. Cook in batches and plate the chicken and vegetables. If needed, cook in batches.
- Garlic can not be cooked at high heat as it will burn. Add it to the skillet with a larger group of vegetables that are done or almost done. Turn the heat down for a minute and cook, stirring constantly.
- Substitute 1/2 teaspoon of red pepper flakes for the dried red chiles if your store does not carry them.
- Stir fry moves very fast and needs your full attention. So have everything you need in close proximately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Colleen
This recipe is just as good as a restaurant version. Definitely a keeper. Thank you!
Beth Pierce
The pleasure is all mine, Colleen!
Kristine
I was searching around for one-pan recipes and found this. I’m so glad I did – it’s easy and delicious. We all loved it. I’ll make this again, thanks!
Beth Pierce
Thanks, Kristine! I am so happy that everyone loved it!
Kechi
What a yummy and delicious chicken recipe. My entire family loved this recipe; we had it with quinoa. YUM!!!
Beth Pierce
Thanks, Kechi!
Tayler
I made this king pao chicken for dinner last night and OMG was it amazing! A new favorite in our house!
Ned
SOOO good! I even made it in my cast iron skillet and it was amazing. Thank you for this awesome recipe. It will be going on my regular rotation.
Beth Pierce
Thanks so much Ned! So glad that you like the Kung Pao Chicken.
Marie
Wow! Great recipe. So tasty and the whole family loved it. Thanks so much for sharing.
Beth Pierce
My pleasure, Marie! I am glad that they liked it,
Allyson Zea
This was amazing and just one skillet!!!
Beth Pierce
Thanks, Allyson! So glad that you liked it!
Sandra
This was a huge hit for dinner last night! So delish!
Catalina
All these veggies and spices make this Kung Pao Chicken dish irresistible!
Beti
This is such a fantastic dish!! I am so excited to try it!! YUM!
katerina
This kung pao chicken was incredibly delicious and easy to prepare. I will make this again and again.
Monidipa Dutta
Your One Skillet Kung Pao Chicken recipe looks absolutely mouthwatering! The combination of flavors and the simplicity of cooking it all in one skillet make it a must-try dish. I can’t wait to give it a go and savor the deliciousness.
Nadalie
This is delish! Would love to try this out soon! I’m sure everybody will love this!
Karen
Kung Pao Chicken is my favorite but I never thought of cooking it myself thinking it is a bit above my skill set! I can’t wait to make the recipe, thank you soooooo much…
Beth Pierce
The pleasure is all mine, Karen!
Yeah Lifestyle
This was an absolute hit in my house. The recipe is very tasty. Both the kids and my husband really loved it and want me to make it again.
Beth Pierce
Thank you! I am happy to hear that everyone loved it!
Jupiter Hadley
I love Kung Pao Chicken! It’s so delicious – and having a copycat recipe is so lovely. Thank you for sharing this!
Ben
I think this needs to be called Kung POW because I made this and it punched me in the face with flavor. Fantastic recipe.
Beth Pierce
Thanks, Ben!
Sheralyn
Can I leave out the Sherry or what could replace it?
Thank you
Beth Pierce
You can omit it if you want.
Marilyn
What kind of dried peppers do you use in this recipe? I have several kinds as my boyfriend is from El Salvador and we use them alot. This sounds so good I can’t wait to try this!
Beth Pierce
I usually pick up dried arbol chili peppers.
Debbie
I love this and wanted my son to try but he’s allergic to peanuts. Now, I can make it and sub peanuts with sunflower seeds or something similar. Thanks. Can’t wait to try this.
Beth Pierce
My pleasure Debbie! Enjoy!
Katie
Looks delicious! Can’t wait to try this one.
LAUREN KELLY
WOW! This is so much better than takeout. I have made this many times and its always delicious!
Matt Taylor
I love one skillet dishes and I love Chinese food. This Kung Pao chicken is on point, super yummy!
tiphany
hello, you mention garlic cannot be cooked at high heat. However, where is garlic in the recipe? It’s not listed in the ingredients menu and it’s not mentioned in the step-by-step cooking process.
Beth Pierce
Thanks so much Tiphany for the heads up. I had to pull my notes. There is garlic in it and the recipe has been fixed.
eli
I love how rich and filling this dish looks. It looks like the perfect kung pao chicken! Would love to make it someday
Candy Rachelle
This kung pao chicken looks flavorful. I will definitely give this recipe a try. My partner would love this for sure.
Beth Pierce
That is great. I hope you both enjoy it!!
Kalyan Panja
That look a mouthwatering and delicious Kung Pao chicken recipe. I would love to prepare them.
Natural Beauty And Makeup
This looks delicious and so colourful. I am so tempted to try this dish, I might add a few other items too in this recipe! Thanks for sharing this easy-pissy recipe ☺
Shannon Gurnee
This looks like a delicious recipe! I would love to try making this sometime.
Jacque Hooper
I love this dish! It’s a perfect balance of the peanuts and peppers! One of my all time favorites; can’t wait to make this over the weekend!
Yeah Lifestyle
This Kung Pao chicken looks so delicious, I love it but don’t have if often enough. My kids love this meal too.
Brianne
Kung Pao chicken is my favorite dish! I look forward to making this. It looks insanely good!
heather
One skillet meals are my favorite. I bet my kids would really love this meal.
Chad
I am literally drooling! I love chinese food so so much. I will dare and cook this one, i am scared but excited. Thanks a lot for sharing.
Rhonda Albom
Yum, this sounds fantastic. I am such a fan of stir frys. I didn’t realise you need to be careful about the type of oil you use, thank you for that tip.
Elaine
We love stir fry in my house too! It’s such a great way to have a good filling meal and use up all the leftover veggies from the week.
Holly
Added zuchinni and schezewan chili sauce, and a about 2 tsp. rice vinegar. Great recipe!
Beth Pierce
Thanks so much! I am glad that you liked it! Great choices for additions! Yummy!
Leanne Hunnel
OMG………I want to have this tonight for dinner. So much better than take out. And you can control the salt intake. Love your recipes it’s been what I have been looking for in a web sight. Fun and easy recipes for family and entertaining. Thank you for sharing.
Beth Pierce
Yes indeed. So much better when you control the ingredients. Thanks so much for your kind words. It has been a crazy day with tech problems so this brings a smile to my face. Thank you again.
Terri Henning-Wallace
I am so impressed with your recipes!
I love it that you don’t use canned soups, processed foods etc….
everything is homemade and fresh
I’m so impressed!!
Newly-retired, you’ve become my exclusive go-to!
Thank you!!
Beth Pierce
Thanks so much! I really appreciate all your kind words. I try to do my best. Have a wonderful day!!
Nancy
Irresistible recipes. Alway looking for new delicious ones You never fail
Beth Pierce
Thanks so much! I really appreciate your kind words!