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Easy Kung Pao Chicken Recipe with moist chicken, crisp zucchini, crunchy water chestnuts and peanuts, and vibrant peppers in a sweet and savory sauce. All the bold flavors of your favorite restaurant takeout cooked in one pan and in under 30 minutes!
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Easy Kung Pao Chicken Recipe

Easy Kung Pao Chicken Recipe with moist chicken, crisp zucchini, crunchy water chestnuts and peanuts, and vibrant peppers in a sweet and savory sauce. All the bold flavors of your favorite restaurant takeout cooked in one pan and in under 30 minutes!
Course Main Entree
Cuisine Asian
Keyword Easy takeout recipe, Kung pao chicken, stir fry chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Author Lalaine

Ingredients

For the Marinade

  • 1 large egg white
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon canola oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 pounds boneless, skinless chicken breast or thigh meat, cut into 1 inch

For the Sauce

  • 1/4 cup Chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon chili oil

For the Stir-fry

  • 4 tablespoons canola or peanut oil
  • 1/2 cup peanuts
  • 2 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and minced
  • 1 medium zucchini, cut lengthwise into half and sliced into 1/4-inch thick
  • 8 ounces sliced water chestnuts
  • 1/2 red bell pepper, seeded and cut into 1-inch chunks
  • 1/2 green bell pepper, seeded and cut into 1-inch chunks
  • 8 pieces dried Chinese chili peppers

Instructions

  • In a bowl, combine marinade ingredients: egg white, soy sauce , rice wine, canola oil, cornstarch, and salt. Whisk together until well-blended. 
  • Add chicken and stir to fully coat. 
  • In another bowl, combine sauce ingredients: chicken broth, soy sauce, rice wine, rice vinegar, brown sugar and cornstarch. Whisk together until well-blended. Set aside.
  • In a wide skillet or wok over high heat, add about 2 tablespoons of oil and swirl to coat bottom. Heat oil until shimmering. 
  • Add chicken and cook until lightly browned. Remove from pan and keep warm.
  • Wipe down wok and add the remaining 1 tablespoon of oil. Heat until shimmering. 
  • Add garlic and ginger and cook for another 30 seconds or until fragrant. 
  • Add peanuts and cook, tossing regularly, for about 30 seconds or until lightly browned. Remove from pan and set aside.
  • Add garlic and ginger and cook for about 30 to 40 seconds or until aromatic.
  • Add zucchini and chestnuts and cook, tossing regularly, for about 1 to 2 minutes or until tender yet crisp. 
  • Add bell peppers and cook for another 1 minute. Remove vegetables from wok and keep warm.
  • Wipe down wok as needed. Add the remaining 1 tablespoon oil and swirl to coat bottom of pan. Heat oil until almost smoking. 
  • Add chili peppers and cook, stirring regularly, for about 10 to 20 seconds or until peppers begin to blacken and oil is slightly fragrant. 
  • Add sauce ingredients (whisk again to disperse cornstarch which may have settled in the bottom) and bring to a boil. 
  • Add chicken, peanuts, and vegetable mixture. Continue to cook, stirring regularly, for about 1 to 2 minutes or until heated through and sauce is thickened. Serve hot.