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stir-fried kung pao chicken in a white bowl with a bowl of steamed rice on the side
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5 from 1 vote

Easy Kung Pao Chicken Recipe

Kung Pao chicken is a Chinese stir-fry made with marinated chicken, roasted peanuts, vegetables, dried red chiles tossed in a spicy, fragrant sauce. This easy recipe uses simple ingredients you probably already have in your pantry or can easily find in neighborhood grocery stores. Ready in minutes and cooks in one pan, it delivers restaurant flavors without a lot of effort.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Entree
Cuisine: Asian
Servings: 6 Servings
Calories: 365kcal

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 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.

Notes

If you want a more authentic taste, toss in about 1/2 teaspoon ground Sichuan pepper during stir-frying.

Nutrition

Calories: 365kcal | Carbohydrates: 8g | Protein: 30g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1152mg | Potassium: 562mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg